2 kgrock salt18large royal blue potatoes, scrubbedTo serve:coarsely grated Italian cheeses, such as Montasio, provolone and pecorino pepatoBolognese2 tbspolive oil2onions, finely chopped4celery stalks, finely diced200 gmpancetta, diced8garlic cloves, crushed1.6 kgcoarsely minced veal1.2 kgtomato polpa (see note)750 ml dry red wine600 gmtomato passata4thyme sprigs2fresh bay leaves
For Bolognese, heat oil in a very large wide saucepan, add onion, celery, pancetta and garlic and stir occasionally until tender (10-15 minutes). Add veal, polpa, wine, passata and herbs, bring to the simmer, season to taste, reduce heat to low, cook until thick (1-2 hours).
Meanwhile, preheat oven to 200C. Place salt on two large baking trays and place potatoes on top, then bake, turning potatoes occasionally and swapping trays once, until golden and easily pierced with a skewer
(45 minutes-1 hour).
Score potatoes and serve hot, topped with Bolognese and grated cheeses.
Note Tomato polpa is available from select
delicatessens; if unavailable, substitute canned crushed