Baked Potatoes With Bolognese Sauce And Arugula And Tomato Salad - cooking recipe

Ingredients

4 None large baking potatoes
3 tbsp oil
2 None onions, 1 finely diced, 1 sliced
1 None carrot, finely diced
75 g celery, finely diced
1/4 None leek, diced
400 g minced beef
1 tbsp tomato puree
100 ml vegetable stock
1 can (425ml) diced tomatoes
1 pinch paprika
1 bunch rocket
500 g tomatoes, cut into wedges
4-5 tbsp balsamic vinegar
3 tbsp light olive oil
1 pinch sugar
100 g Gouda cheese, grated

Preparation

Preheat the oven to 400\u00b0F. Put the potatoes on a baking sheet, drizzle them with 2 tbsp oil and season. Bake for 35-45 mins.
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.
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.