Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 650 grams of waxy potatoes (e.g. Rooster potatoes)
  • 1 large onion, chopped
  • 2 cloves of garlic, pressed
  • 2 carrots, finely chopped
  • 3 stalks of green celery, finely chopped
  • 300 g of minced beef and minced pork, mixed
  • 1 courgette, diced
  • 350 g passata
  • 390 g chopped tinned tomatoes (one can)
  • 1 tbsp Tex Mex herbs
  • 200 g sour cream 40%
  • 100 g of grated Emmenthaler cheese or parmesan cheese
  • 3 tbsp Olive oil
  • Salt and black pepper (seasoning)
EUPOTATOES28755 website 820x480 recipes 01 76
Preparation time: 20 MIN Cooking time: 25 MIN
  1. Cut the potatoes into slices and boil them al dente in salted water. Drain and leave to cool.
  2. Heat a dash of olive oil in a large frying pan and fry the onion and garlic.
  3. Add the carrot and celery and fry for 5 minutes.
  4. Then add the minced meat and stir-fry it for 5 minutes until it is cooked. Season with salt and pepper.
  5. Then add the courgette, together with the passata and chopped tomatoes.
  6. Add the herbs, stir, and heat through.
  7. Bring the sauce to the boil over a high heat, then turn the heat down and allow to simmer for 15 minutes, stirring occasionally.
  8. Preheat the oven to 200 °C/Gas 6 and grease an ovenproof dish.
  9. Spread the Bolognese sauce over the bottom of the dish, spoon sour cream over the sauce and arrange the potato slices on top.
  10. Sprinkle with grated cheese.
  11. Bake the dish in the oven for 25 minutes and serve immediately.

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