700g floury potatoes, sliced
2 tbsp olive oil
50g grated parmesan
140g pancetta or streaky bacon, cut into strips*
2 oregano sprigs, leaves stripped, or 2 tsp dried oregano
1 tbsp olive oil
2 small carrots, chopped
½ celery stalk, finely chopped
800g can plum tomatoes (2 can)
1 tbsp tomato puree (pinch of sugar to balance acidity)
½ bunch basil, plus extra leaves, to serve
200g mince - choice of quorn/beef/turkey/pork
*Omit if making vegetarian version
Serves - 4
Heat the oil in non-stick frying pan. Tip in the carrot and celery then cook for 5 mins to soften.
Scoop out the tomatoes from the can and add to the pan, and cook for 5 mins more, then add the tomato puree.
Simmer for 15 mins, check seasoning. You may need to add sugar at this point to balance the acidity of the tomatoes.
Then remove from heat and allow to cool slightly. Whizz together in a blender until smooth.
Cook your chosen mince in a pan, then add the tomato sauce and cook for a further 10 mins.
Heat oven to 220C/200C fan/gas 7. Cook the potatoes in boiling, salted water for 10 mins until almost done.
Drain well, then mix with the oil and half the Parmesan.
In a large saucepan, fry the pancetta or bacon until golden.
Stir in the fresh oregano leaves or dried oregano, then add the mince and heat through.
Tip into an ovenproof dish and top with the cheesy potatoes, overlapping.
Sprinkle with the remaining Parmesan and bake for 20 mins until golden and crisp on top. Serve with a green salad
Recipe adapted from: Good Food