Baked Potatoes With Bolognese Sauce And Arugula And

Name: Baked Potatoes With Bolognese Sauce And Arugula And Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 baking potatoes large; 3 tablespoons oil; 2 onions 1 finely diced, 1 sliced; 1 carrot finely diced; 5/8 cup celery finely diced; 1/4 leek diced; 7/8 pound minced beef; 1 tablespoon tomato puree; 6 3/4 tablespoons vegetable stock; 1 3/4 cups diced tomatoes; 1 pinch paprika; 1 bunch rocket; 3 3/8 cups tomatoes cut into wedges; 5 tablespoons balsamic vinegar; 3 tablespoons light olive oil; 1 pinch sugar; 7 tablespoons gouda cheese grated

Servings: persons

4 baking potatoes large
3 tablespoons oil
2 onions 1 finely diced, 1 sliced
1 carrot finely diced
5/8 cup celery finely diced
1/4 leek diced
7/8 pound minced beef
1 tablespoon tomato puree
6 3/4 tablespoons vegetable stock
1 3/4 cups diced tomatoes
1 pinch paprika
1 bunch rocket
3 3/8 cups tomatoes cut into wedges
5 tablespoons balsamic vinegar
3 tablespoons light olive oil
1 pinch sugar
7 tablespoons gouda cheese grated

1
Preheat the oven to 400u00b0F. Put the potatoes on a baking sheet, drizzle them with 2 tbsp oil and season. Bake for 35-45 mins.
2
For the bolognese sauce, heat 1 tbsp oil in a frying pan and saute the diced onions for 1-2 mins. Add the ground beef and brown. Stir in the tomato paste and cook for 2 mins. Add the vegetables and cook for about 1 min. Pour in the vegetable stock, paprika and canned tomatoes and season to taste. Bring to a boil then simmer for about 15 mins over medium heat.
3
To serve, preheat the broiler. Mix the sliced tomatoes, onion rings, vinegar, sugar and olive oil and season to taste. Mix in the arugula just before serving. Cut the potatoes in half and spread with bolognese sauce. Sprinkle with cheese and place under the broiler for 5 mins. Serve 2 potato halves on each plate with the salad on the side.

894

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 baking potatoes large, 3 tablespoons oil, 2 onions 1 finely diced, 1 sliced, 1 carrot finely diced, and more.

Yes, Baked Potatoes With Bolognese Sauce And Arugula And Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baked Potatoes With Bolognese Sauce And Arugula And Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions