Jacket Potatoes with Bolognese Recipe
Jacket Potatoes with Bolognese Recipe
These stuffed baked jacket potatoes with bolognese make a nice change from serving bolognese the traditional way with pasta. And – no pot of water to boil, watch, stir or clean afterwards.
I love stuffing a baked potato in general for a meal whether it’s with butter, cheese and sour cream or full of slow-cooked beef, chilli or like these with bolognese. They make a hearty, easy, healthy and cheap meal to put together. The potatoes mind their own business baking away quietly while you whip up this easy bolognese (and if you want to use some San Remo from the jar I promise I won’t tell a soul).
Ingredients
500g lean veal mince
1 tbsp. olive oil
600ml tomato passatta (puree)
1 small onion, diced
3 cloves garlic, finely chopped
1 medium carrot, finely diced
2 stalks celery, finely diced
1 cup red wine
2 tbsp. tomato paste
2 tsp dried Italian herbs OR
handful fresh basil, oregano & thyme chopped
1 tsp sugar
sea salt & cracked black pepper
pinch of chilli powder (optional)
freshly grated parmesan to serve
4 medium scrubbed potatoes
Method
Pre-heat oven to 200C/450F. Pierce a few holes in each of the potatoes and bake for one hour or until they are soft all the way to the centre when pierced with a knife.
Meanwhile heat the olive oil in a large frypan and cook the onion, garlic, carrot and celery over medium heat until softened. Add the mince and cook until browned. Add the wine and cook until slightly reduced, around 5 minutes. Then add the tomato paste, tomato puree, herbs, sugar, chilli powder if using and season with salt and pepper. Add 1/2 cup to 1 cup of water and simmer away on the lowest heat until the potatoes are ready. Make sure you check on it and stir from time to time and add more water if the sauce reduces too much.
Split open the potatoes and fill with the Bolognese sauce and grate fresh parmesan over the top and serve.
Ingredients
- 500g lean veal mince
- 1 tbsp. olive oil
- 600ml tomato passatta (puree)
- 1 small onion, diced
- 3 cloves garlic, finely chopped
- 1 medium carrot, finely diced
- 2 stalks celery, finely diced
- 1 cup red wine
- 2 tbsp. tomato poaste
- 2 tsp dried Italian herbs OR
- handful fresh basil, oregano & thyme chopped
- 1 tsp sugar
- sea salt & cracked black pepper
- pinch of chilli powder (optional)
- freshly grated parmesan to serve
- 4 medium scrubbed potatoes
Instructions
- Pre-heat oven to 200C/450F. Pierce a few holes in each of the potatoes and bake for one hour or until they are soft all the way to the centre when pierced with a knife.
- Meanwhile heat the olive oil in a large frypan and cook the onion, garlic, carrot and celery over medium heat until softened. Add the mince and cook until browned. Add the wine and cook until slightly reduced, around 5 minutes. Then add the tomato paste, tomato puree, herbs, sugar, chilli powder if using and season with salt and pepper. Add 1/2 cup to 1 cup of water and simmer away on the lowest heat until the potatoes are ready. Make sure you check on it and stir from time to time and add more water if the sauce reduces too much.
- Split open the potatoes and fill with the Bolognese sauce and grate fresh parmesan over the top and serve.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
