Name: Mince and ricotta pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 30 ml fresh chillies 573; 1 onion chopped; 2 garlic cloves, bruised; 2 carrots grated; 2 celery stalks finely chopped; 750 g mince; 1 tinned tomatoes chopped; 30 ml Worcestershire sauce; salt and freshly ground black pepper to taste; 500 ml ricotta cheese; 2 eggs; 15 ml fresh oregano; 80 ml mozzarella cheese grated

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Ingredients (13)

30 ml	fresh chillies — 573
1	onion — chopped
2	garlic — cloves, bruised
2	carrots — grated
2	celery stalks — finely chopped
750 g	mince
1	tinned tomatoes — chopped
30 ml	Worcestershire sauce
	salt and freshly ground black pepper — to taste
500 ml	ricotta cheese
2	eggs
15 ml	fresh oregano
80 ml	mozzarella cheese — grated

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Method:

Preheat the oven. Heat the olive oil in a large saucepan and sauté the onion until it is soft and glossy. Add the garlic and stir-fry for a further minute. Stir in the carrot and celery and stir-fry until tender.

Add the minced meat and stir it with a large fork to break up the lumps so that it is crumbly and fries evenly.

Add the tomatoes, Worcestershire sauce, salt and pepper and bring to the boil. Simmer for 15 minutes or until the mixture thickens. Spoon into an ovenproof dish.

Mix the ricotta, eggs, oregano and Mozzarella cheese together in a mixing bowl and spoon the mixture over the minced meat. Bake until golden brown, about 20 minutes.

Words and image: Home magazine

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