Jacket potatoes with Bolognese and cheese

AT A GLANCE

  • Serves 18 people

  • 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
01   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).
02   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).
03   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.

Topics:

MAIN, THYME, VEAL, TOMATOES, POTATOES, MODERN AUSTRALIAN, GARLIC, PANCETTA, SPRING, RED WINE, DRINK SUGGESTION, CELERY

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY , LYNSEY FRYERS-HEDRICK

Drinking Suggestion:

FULL-FLAVOURED DOUBLE-MALTED (“DOPPIO MALTO”) ITALIAN LAGER. , suggested by MAX ALLEN

FEATURED IN

Nov 2011

Nov 2011

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