Ingredients:
1 kg mince (beef or beef with pork)
2 onions, finely chopped
4 medium carrots, grated
4 celery sticks, grated
3 cloves of garlic, minced
1 large bay leaf or 2 small ones
1 tea spoon of dried oregano
700ml bottle of passata or two 400g tins of tomatoes
4 large courgettes
Splash of olive oil, for cooking and greasing the dish
Grated cheese of choice (use sheep’s if avoiding cow’s dairy)
Salt and pepper
Optionally: sour cream / creme fraiche 30% fat (don’t use any if on cow’s dairy free diet), nutmeg, fresh tomato, basil
Directions:
Heat oil in a pan, add meat, vegetables, bay leaf and oregano. Cook until most water has evaporated
Add passata, salt and pepper, and cook until the sauce has reduced by half
Cut courgettes lengthwise, into 2 mm slices. If using sour cream, spread a layer on each slice and sprinkle with a tiny bit of nutmeg (it’s strong!)
Place courgette slices in a greased ovenproof dish, top with 1/2 meat, place another layer of courgettes and the remaining meat
Top with grated cheese and sliced tomatoes, if using them. Cook in 180 Celsius degrees for 40 minutes. Remove from the oven and optionally garnish with torn basil leaves