Ingredients
13 total- 4 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, crushed or grated
- 400g lean minced beef
- 1 tbsp tomato purée
- 1 (400g) tin chopped tomatoes
- 1 tbsp tomato ketchup
- 1 tsp dried italian herbs
- 2 baking potatoes, cut into thick wedges (skin on)
- 1 tsp sweet smoked paprika
- 2 tbsp grated cheddar
- 0.5 romaine lettuce, shredded
- 1 tbsp crispy onions (optional)
Method
4 stepsStep 1
Heat 2 tbsp oil in a frying pan on a medium heat. Fry the onion for 10 mins or until soft, then add the garlic and cook for a further 5 mins. Add the mince and brown for a few mins. Stir in the tomato purée, chopped tomatoes, ketchup, italian herbs and a splash of water; season. Simmer over a medium-low heat for 30-40 mins, until thickened.
Step 2
Meanwhile, preheat the oven to 190°C/170°C fan/gas 5. Put the potato wedges in a pan of cold water and bring to the boil. Simmer gently for 5 mins, then drain well.
Step 3
Put the wedges on a baking tray; toss with the remaining oil, paprika and some salt. Bake for 40 mins or until golden, turning once or twice.
Step 4
Put the wedges into 2 bowls; top with half the sloppy joe sauce, some grated cheddar, lettuce and crispy onions, if liked. Freeze leftover sauce for up to 3 months.