Meat pies with three-cheese topping – Food & Home Magazine

Ingredients

• 30ml (2 tbsp) olive oil
• 250g streaky bacon, cut into lardoons, optional
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 800g beef mince
• salt and freshly ground black pepper, to taste
• 1 x 400g tin chopped tomatoes
• 45ml (3 tbsp) tomato paste
• 125ml (½ cup) red wine
• 8 sprigs fresh thyme, roughly chopped
• 500ml (2 cups) ricotta cheese
• 60ml (¼ cup) mozzarella, crumbled
• 60ml (¼ cup) Parmesan, freshly grated
• 2 large eggs