Ingredients
- 4 jacket potatoes - Morrisons Market Street Baking Potatoes
- 500g beef mince
- 150g grated mozzarella
- 30g parmesan, finely grated
- 150ml red wine
- 1 celery stick, finely chopped
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 400ml chicken or beef stock
- 400g tin chopped tomatoes
- 3 tbsp tomato puree
- 2 bay leaves
- 3 garlic cloves, crushed
- 250ml milk
- 25g butter
- 25g plain flour
- 4 tsp olive oil
- A grating nutmeg
Method
Step 1
Heat the oven to 200°C/180°C fan/gas 6. Prick the potatoes all over with a fork, then rub the skins with half of the oil. Bake on the oven bars for 1-1.5 hrs until very tender when pressed, and the skins are crisp.Step 2
While the jackets are cooking, heat the rest of the oil in a large saucepan with a lid. Fry the onion, carrot and celery with a pinch of salt for 10 mins until soft. Stir in the garlic and cook for a minute more. Add the mince, turn up the heat a little, and fry the beef for 10 mins, breaking up with a spoon, until browned.Step 3
Stir in the puree, fry for a minute until darkened in colour then add the wine. Simmer until reduced by half, and pour in tinned tomatoes, and the stock. Bring to a simmer, then turn the heat to low, cover with a lid, and cook for 50 mins-1 hour until you get a rich ragu. Uncover with a lid for the last 20 mins to thicken the sauce if needed. Season well.Step 4
Make the bechamel. Melt the butter in another saucepan. Sprinkle in the flour. Mix well until you make a thick paste and continue cooking for 2 minutes to cook out the flour, then add the milk, a splash at a time, while continually stirring. Once all the milk has been added, stir in the nutmeg, and simmer for 3-4 mins until thickened to coat the back of a spoon. Season with salt and pepper.Step 5
Heat the oven to 220°C/fan 200°C/gas 7. Split the jacket potatoes, by cutting a cross into the tops, and gently pressing the sides of the spud to create a top opening. Transfer to a baking tray with a lip, or a baking dish where anything that spills out of the potatoes will be caught.Step 6
Add a handful of the mozzarella cheese to the potatoes, using about half. Add a generous ladle of the ragu over the top, then a spoon of the white sauce. Scatter over the remaining mozzarella, top with the parmesan, and bake for 12 mins until golden and bubbling. Serve with a green leaf salad.