Cherry Tomato & Meatball Ragu with a Crispy Baby Potato Crust
By Good FoodComfort food perfected! Our Cherry Tomato & Meatball Ragu features tender meatballs in a rich sauce, all topped with a golden, crispy baby potato crust. An easy, hearty family meal.Time and servings
Ingredients
11 total- 1kg baby potatoes
- 24 meatballs
- 200g cherry tomatoes
- 200ml passata
- 75g cheddar, grated
- 1 small onion or shallot, finely chopped
- 1 carrot, grated
- 25g parmesan, grated
- 1 tbsp tomato puree
- 1 garlic clove, crushed or finely grated
- 2 tbsp olive oil
Method
5 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6 and oil a 22cm pie dish with olive oil.
Step 2
Boil the potatoes in a large pan of salted water over a high heat until cooked through, around 12-15 mins until just tender. Once the potatoes are cooked, drain them then tip into the pie dish and crush with a masher, until the potatoes are broken up enough to cover the base of the pie dish. Brush with a little more oil then bake in the oven for 10-15 mins until beginning to turn golden.
Step 3
Meanwhile, heat ½ tbsp olive oil in a large frying pan and brown the meatballs all over. Remove from the pan leaving the oil behind. Fry the onion and carrot over a low heat for 8-10 mins until softened.
Step 4
Next, tip the cherry tomatoes into the pan with the carrot and onion and fry for 5-10 mins until the cherry tomatoes have broken down then squeeze in the puree and pour in the passata. Cook for 5 mins to thicken a little then add in the meatballs.
Step 5
Tip this all into the pie crust, scatter over the cheese then bake in the oven for 30-40 mins until the cheese is golden and the potatoes have formed a crust. Plate-up and tuck in!