Bonfire baked potatoes with ragu filling
It's traditional on bonfire night to cook something warming, simple and easy to put in the oven and leave - like baked potatoes! James Tanner rustles up a simple version filled with Ragu and has a very special assistant in the kitchen today... Deputy Prime minister Nick Clegg!
6 x large baking potatoes, (King Edwards are good)250g minced beef250g minced pork2 carrots, finely chopped2 celery stalks, finely diced3 garlic cloves, finely chopped1 medium onion, dicedGood splash of Worcestershire sauce1 tbsp tomato ketchup1 tbsp butter2 tbsp olive oil1⁄2 tsp of chilli pepper flakes or to taste2 tbsp of tomato puree1 tsp salt or to taste250ml red wine2 x 400g tins of chopped plum tomatoesA handful fresh basilGrated Red Leicester or Cheddar cheese
First cook your jacket potatoes. Heat the oven to 200C, pierce the potatoes and place on a baking tray. Rub with a little oil and sea salt and bake for 1 hour 15 minutes until tender in the centre and crisp on the outside.
Whilst the jacket potatoes are cooking prepare and cook your filling. In a large pan, heat butter and oil over a medium heat. When the butter is frothing add the onions, carrots, celery and garlic. Sauté for 5 minutes, stirring constantly.
3, Add minced beef and pork and cook until all of the pinkness is gone for around five minutes
Add the tomato puree and Worcestershire sauce and cook for a further minute. Next add the red wine and cook until almost completely evaporated, stirring often.
Add the salt, chilli flakes and tins of tomatoes, lower the heat and simmer gently stirring occasionally for 15 minutes