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'Lasagna' potatoes with bolognese sauce

Instead of pasta, Matan Chopin uses potato slices, which are layered with a rich bolognese sauce with a trick that adds a lot of flavor - a brown and fragrant pan that is a complete meal.

Tags

• Bolognese

• Lasagna

• Potatoes

• pastry

• recipe

Providing Chopin

Monday, 26 October 2020, 07:20

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An ingenious combination of potatoes and bolognese sauce (Photo: Matan Chopin)

When this brown pastry comes out of the oven, I can assure you that it will fill the whole house (and the stairwell) with a scent that will whet the appetite of anyone who happens to stumble into the area.

I replaced the lasagna leaves with thin slices of mashed potatoes layer by layer and between them a rich bolognese sauce.

If you want a kind of mozzarella potatoes or pastry from baked pretzels.

And if you've already turned on the oven, it's time to use it for roasted tomato sauce for bolognese as well.

Roasting in the oven heat removes all the sugars from the tomatoes, lowers the sourness and makes the sauce much tastier.

This is also why very long cooking is flattering to tomatoes, roasting is a way to shorten times.

To Matan Chopin's recipe from last week

The salty (and sane) hail pudding version

To the full article

Potato and bolognese pastry

Recipe By: Matan Chopin, Walla!

Food

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• 30 minutes work

• 100 minutes total

• Easy to prepare

• Rectangular pattern 20X30 cm

• Israeli

• fleshy

• meat

• Pies

• Pastries

• vegetables

• Lasagna

• Children's recipes

• kosher

Not just a tomato sauce but with a particularly tasty trick.

Potato and Bolognese Pastry (Photo: Matan Chopin)

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Ingredients

• For the bolognese sauce:

  • 8 date or plain tomatoes

  • 2 cloves of garlic (with the peel)

  • 3 tablespoons olive oil

  • Pinch of salt

  • 6-8 halved cherry tomatoes

  • ½ Buckwheat

• • 1 finely chopped white onion

  • 1 carrot cut into small cubes

  • 1 celery stalk (without leaves), thinly sliced

  • 500 g ground beef (preferably relatively fatty, like ribs)

  • Coarse salt

  • Grated black pepper

• For the potatoes:

  • 6-8 medium potatoes suitable for baking (like butter)

  • 2-3 basil stalks

  • 5-6 tablespoons olive oil

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Preparation

How to make a potato and bolognese pastry?

• 1

  How to prepare roasted tomato sauce:

  Preheat oven to 220 degrees on grill mode.

• 2 Cut the tomatoes into quarters, place in a suitable oven (with the peel facing down) and pour about a tablespoon of olive oil over them.

  Sprinkle a little salt and put in the oven for 25 minutes or until they soften and caramelize a bit.

  Add the garlic cloves to the pan for another 2 minutes roasting in the oven.

  Remove the pan and cool slightly.

• 3 Do not turn off the oven but turn it to static 200 degrees (marking of top and bottom line) - for the next step.

• 4 In a food processor or using a hand blender, grind the roasted tomatoes well with the roasting liquid in the pan, the fresh cherry tomatoes and garlic (after removing the peel).

  Keep the sauce aside.

• 5

  How to prepare the meat:

  Heat about 2 tablespoons of olive oil in a pan over a medium flame.

  Add the onion, carrot and celery and stir occasionally until the onion becomes translucent and slightly golden.

  Push the vegetables to the edge of the pan, and place the minced meat in the center.

  Burn well, turn, burn again and turn off the heat.

  And with the help of a wooden spoon "crumble" the meat.

  The idea is not to cook the meat (since it goes into the oven later), but just to give it a good burn that gives a lot of good flavors.

• 6 Add the tomato sauce to the meat and mix well.

  Taste and season with salt and black pepper as needed.

• 7

  How to prepare the potatoes:

  Rinse the potatoes well and slice them thinly with the peel manually or with a mandolin (it is better to slice 6 potatoes first, and if necessary slice more).

• 8

  How to assemble the dish:

  Grease a pan well with 3-4 tablespoons of olive oil and arrange potato slices so that they cover the entire bottom.

  Sprinkle a third of the amount of basil leaves on the potatoes and half of the amount of bolognese on top (it is recommended to transfer the bolognese with a slotted spoon - this will leave liquids to pour at the end of the dish).

• Arrange another layer of potatoes over the meat and then another third of the basil leaves and the other half of the meat.

  Arrange a third and final layer of potato slices and if there is liquid left in the pot - pour them over.

  Drizzle with the rest of the olive oil, cover well with a dedicated lid or foil and place in the oven for at least an hour.

• 10 Remove the cover and raise the heat to 220 degrees.

  Continue to bake until the liquids evaporate and the potatoes are very golden.

  Remove, sprinkle with remaining basil leaves and serve.

  Baked potato slices with a delicious bolognese sauce in between (Photo: Matan Chopin)

More meat recipes

• Shepherd's Pie Musca

• From the kohlrabi

• Eggplant slices with meat in tomato sauce

• Comforting pasta shells

• Onion, bean and entree stew (in a basket and beans)

• Granny Sultana's Patties

• Burgul and chicken patties

• Chickens stuffed with liver, minced meat and pine nuts

• Beef stew and fresh beans

• Stuffed roasted peppers

• Corned beef sachets fried in a crispy coating

• Shepondra (asado) and kohlrabi stew

• Rice pastry and minced meat

• Spicy roast meat

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