An ingenious combination between potato and Bolognese sauce (Photo: Walla! System, Matan Chopin)
When this brown pastry comes out of the oven, I can guarantee you that it will fill the whole house (and the stairwell) with a smell that will whet the appetite of anyone who happens to be in the area.
I replaced the lasagna leaves with thin slices of potatoes arranged in layers with a rich Bolognese sauce in between.
If you want a kind of potato moussaka or a pastry made from baked prom.
And if you're already turning on the oven, it's time to use it also for roasted tomato sauce for Bolognese.
Roasting in the heat of the oven removes all the sugars from the tomatoes, reduces the acidity and makes the sauce much tastier.
This is also the reason that cooking for a very long time compliments tomatoes, roasting is a way to shorten times.
There is also a recipe for a mind-blowing eggplant lasagna by Batia Sorek
Layers of layers of TFA slices with a rich Bolognese sauce in between them (Photo: Walla! System, Matan Shopan)
Not just any tomato sauce but with a particularly tasty trick.
Potato and Bolognese Pastry (Photo: Matan Chopin)
Ingredients
For the bolognese sauce:
8 date or regular tomatoes
2 garlic cloves (with the peel)
3 tablespoons of olive oil
Pinch of salt
6-8 halved cherry tomatoes
½ buckwheat
1 finely chopped white onion
1 carrot cut into tiny cubes
1 celery stalk (without the leaves), thinly sliced
500 grams of ground beef (preferably relatively fatty, like ribs)
Coarse salt
Ground black pepper
For the potatoes:
6-8 medium potatoes suitable for baking (like batter)
2-3 stalks of basil
5-6 tablespoons of olive oil
For the conversion table click here >
Preparation
How do you make potato and bolognese pastry?
1
How to make roasted tomato sauce:
Heat oven to 220 degrees on grill mode.
2Cut the tomatoes into quarters, place in a dish suitable for the oven (skin side down) and drizzle about a tablespoon of olive oil on 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 of roasting in the oven.
Take out the mold and cool a little.
3 Do not turn off the oven, but move it to 200 static degrees (marking of the upper and lower line) - for the next step.
4 In a food processor or with the help of a stick blender, grind the roasted tomatoes well with the roasting liquids in the pan, the fresh cherry tomatoes and the garlic (after removing the skin).
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 transparent and slightly golden.
Push the vegetables to the edges of the pan, and place the minced meat in the center.
Sear well, turn, sear again and turn off the fire.
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 only 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:
wash the potatoes well and slice them thinly with the skin on manually or with a mandoline (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 one-third of the amount of basil leaves on the potatoes and half of the amount of bolognese on top of them (the bolognese is recommended to be transferred with a slotted spoon - this way there will be liquid left to pour at the end of the dish).
9 Arrange another layer of potatoes on top of the meat, 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 are any liquids left in the pot - pour them on top.
Drizzle with the remaining olive oil, cover well with a dedicated lid or foil and put in the oven for at least an hour.
10 Remove the cover and raise the heat to 220 degrees.
Continue baking until the liquids evaporate and the potatoes are very golden.
Take out, sprinkle with the remaining basil leaves and serve.
Baked potato slices with a delicious Bolognese sauce in between (photo: Walla! system, Matan Chopin)
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