Potato Casserole with Bolognese Sauce

Ingredients

• 1 kg Potatoes (Peeled if desired; boil until tender)
• 400 g Ground meat
• 1 Onion (Finely diced)
• 1 Carrot (Finely diced)
• 1 Celery stalk (Finely diced)
• 2 cloves Garlic (Minced)
• 1 tbsp Tomato paste
• 400 g Crushed tomatoes
• 200 g Mozzarella (Use 100 g in the mashed potatoes and the remaining 100 g on top)
• 40 g Butter
• 50 ml Milk
• Paprika (Amount unspecified)
• Salt (To taste)
• Black pepper (To taste)
• Sugar (A little; amount unspecified)

Steps

1. 1

   Boil the potatoes in water until tender. Drain them.

2. 2

   Mash the potatoes with the butter, milk, and 100 g of the mozzarella.

3. 3

   Finely dice the onion, carrot, and celery.

4. 4

   Sauté the diced onion, carrot, and celery until softened.

5. 5

   Add the garlic and ground meat to the softened vegetables. Cook until the meat is browned.

6. 6

   Add the tomato paste, crushed tomatoes, paprika, salt, pepper, and a little sugar. Mix well.

7. 7

   Cook the sauce until it thickens slightly.

8. 8

   Spread the mashed potatoes in a baking dish.

9. 9

   Add the Bolognese sauce on top of the mashed potatoes.

10. 10

    Finish with the remaining 100 g of mozzarella.

11. 11

    Bake at 200°C for 10 minutes, until the cheese is melted and golden.

Notes

The source does not specify the type of ground meat, cooking fat for sautéing, or amounts for paprika, salt, pepper, and sugar. The source gives the sauce-thickening cue but no stovetop cooking time.

Nutrition per serving

• dinner
• main
• comfort food
• baked
• casserole
• gluten-free