Potatoes à la Bolognese

Name: Potatoes à la Bolognese
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Carrots; 150 g Onions; 2 Garlic cloves; 1/2 bunch fresh thyme; 1 kg waxy potatoes; 3-4 Tbsp Olive oil; 500 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Rose peppers; 1-2 TABLESPOONS Tomato paste; 150 ml clear broth (instant); 1 can(s) (850 ml) peeled tomatoes; 5 TABLESPOONS Oil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Carrots
150 g Onions
2 Garlic cloves
1/2 bunch fresh thyme
1 kg waxy potatoes
3-4 Tbsp Olive oil
500 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Rose peppers
1-2 TABLESPOONS Tomato paste
150 ml clear broth (instant)
1 can(s) (850 ml) peeled tomatoes
5 TABLESPOONS Oil

Directions

1
Clean, peel and cut the carrots into small cubes. Peel onions and garlic. Dice onions, press garlic through a garlic press. Wash the thyme, dab dry, pluck the leaves from the stalks and chop if necessary.
2
Scrub the potatoes thoroughly under cold water and cut them lengthwise into thick sticks. Heat olive oil in a pot and fry the minced meat in it. Add onions and garlic and stir-fry briefly.
3
Season minced meat with salt, pepper and paprika. Add thyme, tomato paste and carrots and deglaze with broth. Coarsely chop the canned tomatoes and add to the minced meat. Bring everything to the boil and let it boil down at low to medium heat without lid for 10-15 minutes.
4
Heat the oil in two frying pans and fry the potatoes for about 15 minutes, turning them until golden brown. Sprinkle with salt shortly before the end of the cooking time. Season the Bolognese sauce with salt and pepper. Arrange the potatoes on deep plates and serve with the sauce.