CRISPY ROAST POTATO AND BOLOGNESE BAKE

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This recipe got here together while i used to be staring into my all however empty fridge, looking to provide you with something unique to consume. I knew I had some mince in the freezer and my first thought was to make a delicious pasta bolognese, but I’ve eaten quite a few pasta lately and didn’t fancy some thing so heavy, so I were given to wondering. That’s how I put together this Crispy Roast Potato & Bolognese Bake, which mixes a rich bolognese sauce, packed with veggies, with crispy herb blanketed potatoes, pulled collectively with a hint of tasty melted cheese. fantastic!

CRISPY ROAST POTATO AND BOLOGNESE BAKE

To my disgrace i’ve now not been the first-class at following the Slimming world plan in latest months, however I’m determined to get again on track and that is now one of my new go to ‘on plan’ meals! It’s completely syn free, counting half of of your HexA in keeping with portion in case you add the cheese (which I genuinely suggest!). 

The pleasant element approximately this meal on Slimming international however isn’t how remarkable it tastes or how smooth it’s miles to make, it’s that it’s packed with speedy veggies which makes it best for you, however they’re cooked into the sauce which makes it the perfect circle of relatives meal…particularly if you have youngsters.

CRISPY ROAST POTATO AND BOLOGNESE BAKE

Ingredients

For The Potatoes

  • 4-5 Large Roasting Potatoes
  • Fry Light
  • 2tbsp Mixed Herbs
  • Salt & Pepper (to taste)
  • 60g Grated Cheddar Cheese (optional)

For The Bolognese

  • 250g Lean Mince
  • 2x Red Peppers (chopped small)
  • 1x Onion (diced)
  • 2x Cloves Garic (minced)
  • Fry Light
  • 1x Beef stock pot
  • 1 Pint Boiling Water
  • 1x Tin Cherry Tomatoes
  • 2tbsp Tomato Puree
  • 2tsp Mixed Herbs
  • Salt & Pepper (to taste)

Instructions

  1. Preheat your oven to a hundred and eighty tiers.
  2. Chop the potatoes into cubes, more or less 1cm x 1cm, and placed them in a microwave secure bowl along side masses of Fry mild, the combined herbs and salt & pepper.
  3. Microwave for 1min 30secs, stir and then microwave for a further 30secs.
  4. Tip out onto a baking tray sprayed with Fry mild, shaking to make sure they’re lightly allotted, and bake for 30-40 minutes or till golden brown and crispy. make sure to show the potatoes half of manner thru and test frequently toward the quit.
  5. meanwhile, fry the onions in a deep primarily based frying pan at the side of Fry light until they are smooth and going golden.
  6. add the garlic and stir.
  7. add the chopped peppers and fry until these begin to melt.
  8. add the mince and stir until browned.
  9. mix the inventory pot with half of a pint of the water and add it to the mince. Simmer until the stock has thickened after which add the tin of tomatoes along with the relaxation of the boiling water.
  10. Season with the herbs and salt & pepper. Simmer for 30 minutes or until it starts to thicken up properly.
  11. add the tomato puree  mins earlier than the give up and then put off from the warmth.
  12. Pour the mince into your baking dish, I choose a casserole dish however you can use a lasagna dish or similar deep baking tray.
  13. cowl with the roasted potatoes, ensuring they’re unfold frivolously, and sprinkle at the cheese if you’re using it.
  14. Bake for a further 10 mins till the cheese is completely melted and has all started to get a few shade on pinnacle.
  15. Serve with a crack of black pepper and a few freshly steamed greens, or salad!

ibawa

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