Potato Bolognese casserole with carrots and kohlrabi

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 500 ml tomatoes, pureed
• some cream or cremefine
• 8 m.-sized potatoes
• 1 large carrot(s)
• ½ m.-large kohlrabi
• 150 g gratin cheese
• 1 ball of mozzarella
• 1 tbsp tomato paste
• some salt and pepper
• oregano
• basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

In a wok (or a large pot), fry the minced meat in olive oil until crumbly, while adding the diced onion. Add the tomato paste and sauté lightly. Then deglaze everything with the passata and cream. Bring to a boil and season with pepper, salt, and Italian spices. Simmer over low heat for about 20 minutes. In the meantime, cut the potatoes, carrots, and kohlrabi into thin strips or sticks and arrange them evenly in a wide casserole dish. Spread the gratin cheese over the top. Then pour the sauce over the potatoes, mix a little with the potato and vegetable sticks, and smooth down. The sticks must be covered. Bake in the oven at 200 degrees Celsius (top/bottom heat) for 50 minutes. Cut the mozzarella ball into thin slices and arrange them over the casserole just before the end.