Mince and ricotta pie

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, about 1L in capacity.

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 25 to 30 minutes.

Words and image: Home magazine

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