Bolognese Loaded Salt & Vinegar Wedges
A rich Puréety beef Bolognese sauce on top of crispy salt & vinegar potato wedges, topped with mozzarella cheese
Use any leftover Bolognese to make this recipe or make a fresh batch
Cooking Method
- Preheat oven to 200c gas mark 6 or 180 fan oven
- Add wedges to a pan of boiling salted water and boil for 4-6 minutes
- Put a tray with the oil into the oven to heat up
- Drain the wedges and toss to ruffle up the edges, then add the Puréety Sea Salt & Malt Vinegar seasoning - ensure the seasoning is evenly distributed
- Carefully place the wedges into the hot oil and roast for 35-45 minutes or until golden brown and crispy
- For the Bolognese, heat up a large pan with the olive oil and brown the mince
- Add the carrot and onion and soften
- Add the chopped tomatoes, water and Puréety Bolognese seasoning and stir well and bring to the boil, then simmer for 30-40 minutes
- Mix the fresh basil with the mince then top the wedges with the Bolognese sauce and finish with the grated mozzarella and grill until melted and bubbling. Enjoy!
Ingredients
- 1kg Potatoes , Cut into wedges
- 150g Cooking oil
- 150g White Onion , Diced
- 450g Minced Beef
- 400g Chopped Tomatoes
- 100g Carrot , Grated
- 15g Basil , Chopped
- 1tbsp Olive Oil
- 300ml Water
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