Mushroom Bolognese Loaded Fries

  • Serves: 4
  • Cooks In: 30 minutes
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Ingredients

900 g packet frozen oven fries
1 cup grated pizza cheese
1 large tomato, diced
1 Lebanese cucumber, diced
Chipotle mayonnaise, to serve
Mushroom Bolognese
1 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 rashers bacon, finely chopped
300 g cup, flat, Swiss Brown or Portobella mushrooms, roughly chopped (see tip)
2 tbsp tomato paste
400 g beef mince
800 g can diced tomatoes
2 tsp dried oregano

Method

1

For the Bolognese, heat oil in a large saucepan over medium heat. Add onion, cook 5 minutes or until softened. Add garlic and bacon, cook 3 minutes. Add the tomato paste, cook stirring for 1 minute. Add mushrooms, increase heat to high and cook, stirring often for 4 minutes, until tender.

2

Add the mince, cook, stirring with a wooden spoon until mince changes colour. Add the tomatoes and oregano. Bring to the boil. Reduce heat to low. Simmer, uncovered for 20 minutes or until thickened. Season.

3

Meanwhile, preheat oven 220°C fan forced. Lightly grease a large roasting pan with oil. Place pan into oven for 5 minutes to get hot. Add the fries to the hot pan, roast 20 minutes or until golden and crisp.

4

Remove roasting pan from oven. Spoon over the bolognese. Sprinkle with cheese. Return to oven. Bake for a further 10 minutes, or until cheese is melted. Top with combined tomato and cucumber. Serve with chipotle mayonnaise.

5

Tip You can roughly chop mushrooms by hand, alternately pulse them in a food processor.

Ingredients

 900 g packet frozen oven fries
 1 cup grated pizza cheese
 1 large tomato, diced
 1 Lebanese cucumber, diced
 Chipotle mayonnaise, to serve
Mushroom Bolognese
 1 tbsp olive oil
 1 brown onion, finely chopped
 2 garlic cloves, crushed
 2 rashers bacon, finely chopped
 300 g cup, flat, Swiss Brown or Portobella mushrooms, roughly chopped (see tip)
 2 tbsp tomato paste
 400 g beef mince
 800 g can diced tomatoes
 2 tsp dried oregano

Directions

1

For the Bolognese, heat oil in a large saucepan over medium heat. Add onion, cook 5 minutes or until softened. Add garlic and bacon, cook 3 minutes. Add the tomato paste, cook stirring for 1 minute. Add mushrooms, increase heat to high and cook, stirring often for 4 minutes, until tender.

2

Add the mince, cook, stirring with a wooden spoon until mince changes colour. Add the tomatoes and oregano. Bring to the boil. Reduce heat to low. Simmer, uncovered for 20 minutes or until thickened. Season.

3

Meanwhile, preheat oven 220°C fan forced. Lightly grease a large roasting pan with oil. Place pan into oven for 5 minutes to get hot. Add the fries to the hot pan, roast 20 minutes or until golden and crisp.

4

Remove roasting pan from oven. Spoon over the bolognese. Sprinkle with cheese. Return to oven. Bake for a further 10 minutes, or until cheese is melted. Top with combined tomato and cucumber. Serve with chipotle mayonnaise.

5

Tip You can roughly chop mushrooms by hand, alternately pulse them in a food processor.

Mushroom Bolognese Loaded Fries

Tags:

 Side dish

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