4 cups Bolognese Sauce
1 kg potatoes
1/2 cup warm milk
2 tablespoons butter
Salt and Pepper to taste
Peel potatoes and chop into 2-3 cm chunks. Cook in a large pan of boiling, salted water until tender (but not breaking apart). Drain potatoes in strainer. Return potatoes to pan and shake over low heat until excess water evaporates. Roughly mash potatoes. Add butter and milk to mix and mash until smooth. Season with salt and pepper. Whip with a wooden spoon until light and fluffy.
TIP: For extra creamy mashed potatoes, warm milk before mashing.
Use a stick blender for extremely smooth mashed potato.
Spoon warmed Bolognese Sauce into a greased, ovenproof dish. Top with mashed potatoes. Dot with extra butter or sprinkle with grated cheese. Bake for 15-20 minutes at 180°C or until golden and bubbling. Serve with steamed vegetables or side salad.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.