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