Name: Jacket potatoes with Bolognese and cheese
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 18
Ingredients: 2 kg rock salt; 18 large royal blue potatoes, scrubbed; To serve: coarsely grated Italian cheeses, such as Montasio, provolone and pecorino pepato; Bolognese; 2 tbsp olive oil; 2 onions, finely chopped; 4 celery stalks, finely diced; 200 gm pancetta, diced; 8 garlic cloves, crushed; 1.6 kg coarsely minced veal; 1.2 kg tomato polpa (see note); 750 ml dry red wine; 600 gm tomato passata; 4 thyme sprigs; 2 fresh bay leaves

Jacket potatoes with Bolognese and cheese

Australian Gourmet Traveller recipe for jacket potatoes with Bolognese and cheese.

Serves 18

Prep

45M

Cook

Total

2H 45M

Ingredients

2 kg rock salt

18 large royal blue potatoes, scrubbed

To serve: coarsely grated Italian cheeses, such as Montasio, provolone and pecorino pepato

Bolognese

2 tbsp olive oil

2 onions, finely chopped

4 celery stalks, finely diced

200 gm pancetta, diced

8 garlic cloves, crushed

1.6 kg coarsely minced veal

1.2 kg tomato polpa (see note)

750 ml dry red wine

600 gm tomato passata

4 thyme sprigs

2 fresh bay leaves

Method

Main

1.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).

2.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).

3.Score potatoes and serve hot, topped with Bolognese and grated cheeses.

Note Tomato polpa is available from select delicatessens; if unavailable, substitute canned crushed tomatoes.
Drink Suggestion: Full-flavoured double-malted (“doppio malto”) Italian lager. Drink suggestion by Max Allen
Notes