Mushroom Bolognese Loaded Fries

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 Portobello mushrooms, roughly chopped (see tip)

2 tbsp tomato paste

400 g beef mince

800 g can diced tomatoes

2 tsp dried oregano

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.

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.

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.

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.

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

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