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Cheesy Bolognese and Red Pesto Potato Bake
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Cheesy Bolognese and Red Pesto Potato Bake

1 hServes 4Nutri-Score C€€
from @dinner_at_hols3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • potatoes (cubed)Produce800 g
  • garlic granulesSpices15 g
  • oregano (dried)Spices3 g
  • red pestoPantry60 g
  • saltSpices5 g
  • 5% beef minceMeat500 g
  • smoked bacon (diced)Meat150 g
  • onion (finely diced)Produce1 piece
  • carrots (finely diced)Produce2 pieces
  • peppers (sliced or diced)Produce2 pieces
  • garlic (cloves, finely grated)Produce2 pieces
  • tomato puréePantry15 g
  • Italian mixed herbs (dried)Spices3 g
  • beef stock cubePantry1 piece
  • passataPantry500 g
  • extra mature cheddar (grated)Dairy60 g
  • mozzarella (grated)Dairy60 g
  • black pepper (to taste)Spices1 g

per serving

Nutrition

556kcal

Carbs
44 g
Proteins
36 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Air fryer
  • Baking dish
  • Mixing bowl
  • Grater

step by step

Method

  1. Soften the vegetables

    • Fry the onion, carrots and peppers in a pan until soft.
    • Add the grated garlic and cook briefly.
    Step 1

  2. Brown the meat

    • Add the bacon and cook for a few minutes.
    • Add the beef mince and cook until browned.
    Step 2

  3. Simmer the bolognese

    • Stir in the tomato purée, stock cube, mixed herbs and passata.
    • Season with salt and pepper.
    • Cook on a low heat, the longer the better.
    Step 3

  4. Roast the pesto potatoes

    • Mix the cubed potatoes with the garlic granules, oregano, salt and pesto.
    • Cook in the air fryer or oven at 220 °C fan until tender and golden.
    Step 4

  5. Assemble and grill

    • Top the bolognese with the cooked potatoes.
    • Sprinkle over the cheddar and mozzarella.
    • Grill or bake until golden and bubbling.
    Step 5

  6. Serve

    • Serve hot and enjoy.
    Step 6
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