Potato cake Bolognese

Ingredients for 4 servings:

• 1 onion(s)
• 1 stalk(s) Celery
• 1 carrot(s)
• 300 g minced beef
• 2 tbsp tomato paste
• 50 g dried meat
• 200 g meat broth
• 1 jar red or white wine
• some olive oil
• 500 g potatoes
• some butter
• Salt and pepper, from the mill
• nutmeg
• 2 egg yolks
• 50 g Parmesan, freshly grated
• Breadcrumbs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 10 minutes

For the sauce, finely dice the onion, celery, carrot, and dried meat. Heat olive oil in a pan and briefly fry the diced ingredients. Add the minced meat, fry until browned, and season with salt and pepper. Add the tomato paste and mix everything well. Deglaze with wine and simmer until evaporated. Pour in the meat broth and simmer for about 1 hour. In the meantime, peel the potatoes and cook in salted water until tender. Mash the potatoes and let cool. Add the egg yolk, salt, pepper, nutmeg, and Parmesan cheese to the mashed potatoes and mix everything well. Add some breadcrumbs, if desired. Butter a baking dish and sprinkle with breadcrumbs. Pour in half of the mashed potatoes. Pour in the meat sauce and smooth it down. Then pour the second half of the mashed potatoes on top. Sprinkle the surface with breadcrumbs and scatter butter flakes on top. Bake in an oven preheated to 200°C for about 30 minutes. The potato cake also tastes good cold.