Ingredients

The following ingredients have 6 Servings
  • 800g/1lb 12oz 5% fat beef mince
  • 1 tbsp light olive oil
  • 2 large onions, finely chopped
  • 4 garlic cloves, grated
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 1 tbsp caraway seeds
  • 3 tbsp tomato purée
  • 700ml/1¼ pint fresh beef stock
  • 400g tin chopped tomatoes
  • 1 beef stock cube
  • 1 tbsp dried oregano
  • 2 sprigs rosemary, leaves picked and finely chopped
  • 200g/7oz button mushrooms, halved
  • 2 large courgettes, thinly sliced on an angle
  • 2 beef tomatoes, sliced into 12
  • 250g/9oz ricotta
  • 1 ball mozzarella, grated (125g/4½oz)
  • 10g/⅓oz grated Parmesan
  • sea salt and freshly ground black pepper

Instruction

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Spread the mince out onto a baking tray lined with baking paper. Bake on the top shelf for 40 minutes, breaking it up every 10 minutes. It should be a deep-brown and even colour. Remove and set aside. Keep the oven on.
  • Heat the oil in a large non-stick frying pan over a medium heat. Cook the onions for 10 minutes, or until soft, adding a splash of water if they start to stick.
  • Add the garlic and cook for 1 minute. Stir in the carrots and celery and cook for 5 minutes then add the caraway seeds, stiring for 30 seconds. Stir through the tomato purée and cook for 1 minute.
  • Add the mince, stock, tinned tomatoes, stock cube, herbs and mushrooms. Bring to the boil, then lower the heat to a simmer and cook for 25–30 minutes, or until the sauce has thickened to a rich ragu.
  • Pour the ragu into an ovenproof dish, about 23x33cm/9x13in and 5cm/2in deep. Layer the courgettes then the tomatoes on top, seasoning each layer with salt and pepper. Season the ricotta with salt and pepper and dot evenly over the tomatoes.
  • Scatter over the mozzarella and Parmesan and bake for 35 minutes, or until the topping is golden-brown.