Leave the pasta in the cupboard and make a bolognese jacket potato dinner! It's a rich, meaty, bolognese, served on a perfectly fluffy potato with a crisp skin.
Wash your potatoes and skewer through them several times to allow steam to escape and to ensure even cooking.
Rub with olive oil, sprinkle with salt and bake for 1 hour until crisp and delicious.
Make the bolognese
About 15 minutes before the end of the cooking time, you can start your bolognese.
Put the olive oil in a large non-stick pan and warm over medium heat.
Add the carrot, onion, garlic, oregano and a pinch of salt and pepper.
Sweat until soft. This should only take a couple of minutes as the veggies are grated.
Push the sweated vegetables to the sides of the pan, add the mince and fry for a couple more minutes, breaking it up with your spoon as it cooks until just browned.
Add the tomato puree and stir through.
Add the red wine and allow it to bubble for 2 minutes and turn syrupy.
Next, add the tomatoes and Worcestershire sauce and give everything a good stir.
Bring up to a simmer for about 5 minute until the bolognese thickens and darkens.
Finally, add the milk and stir through, then season to taste.
Serve
When your jacket potatoes are baked, push a skewer into the centre of each to ensure they are soft all the way through, then transfer to plates.
Cut a cross into each one and top generously with the bolognese. Serve with grated cheese as an optional extra.
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Notes
Properly stored in a sealed container in the fridge, your spaghetti bolognese should keep for 3 to 5 days. In the freezer, it should keep for up to 3 months.