Baked Potatoes with Bolognese Sauce and Mozzarella

A Shishkov recipe (Lidl Bulgaria). Difficulty: Medium. Total time about 1 h 30 min.

Ingredients

400 g	potatoes
½ глава	onion
2	garlic cloves
200 g	minced meat (Порция свежест)
100 ml	red wine
1	carrot
425 ml	canned peeled tomatoes (Nostia)
200 g	tomato sauce (Combino)
10-15	basil leaves
250 g	mozzarella (Lovilio)
200 g	sour cream 20% (Pilos)
¼ връзка	dill
¼ връзка	parsley
20 стръка	wild onion (can be replaced with wild garlic)
50 ml	olive oil (Promienna)
—	salt
—	black pepper

Boil and peel the potatoes (leave them 90% cooked so they don't turn to purée during the later baking). Cut them into even cubes.
Meanwhile, heat 30 ml olive oil in a pan and sauté the finely chopped onion, garlic and carrot. Once softened, add the minced meat and, when browned, pour in the wine. Let it reduce.
Add the peeled tomatoes and stew again, then add the tomato sauce and stir.
Sprinkle with fresh basil.
Season with salt and pepper and cook the Bolognese sauce, covered, for about 30 min.
Transfer the potatoes to a baking dish greased with a little olive oil and add the sauce on top.
Cover the dish with mozzarella (grated or sliced) and bake for about ten minutes in an oven preheated to 220°C, until the cheese melts.
Meanwhile, in a bowl place the sour cream and the finely chopped herbs — dill, parsley and wild onion. Stir well.
Season with salt, pepper and a little olive oil and serve the sauce alongside the potatoes.