Baked Potatoes with Veal Ragu

Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 -6 servings
Author Adore Foods


  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • 2 lbs 1 kg ground veal
  • 1 teaspoon dried basil
  • 2-3 thyme sprigs
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • cups chicken stock
  • 1/2 cup peeled fresh tomatoes*
  • 1/2 teaspoon sugar
  • 6 russet potatoes
  • 1/2 cup sour cream to serve
  • chopped chives to serve


  1. Heat olive oil in a large heavy based saucepan over medium heat. Add onion and garlic and cook for 2 minutes. Add carrots, celery and cook, stirring often for 15 minutes, or until the vegetables are soft. Add veal and cook for 5 minutes. Add herbs and tomato paste and stir to combine. Add white wine and cook for another 2 minutes. Then add chicken stock, peeled and chopped tomatoes, sugar and stir to combine. Season with salt and pepper then bring to the boil, then reduce heat, cover the saucepan and simmer, stirring occasionally for 45-50 minutes. Add more stock if needed **
  2. Meanwhile, preheat the oven to 370F/ 180C. Rub the washed potatoes with olive oil, sprinkle them with some salt and pepper, prick them with a fork and wrap them in foil. Bake them for almost 1 hour or until they are tender.
  3. Open the foil, make an incision in the middle of the potatoes, spreading a little bit the sides, top with veal ragu, sour cream and chopped chives and serve them warm.
  4. Enjoy!
  5. Notes:
  6. * You can use peeled tomatoes from a tin, if you prefer to replace the fresh tomatoes
  7. ** Be careful when adding more stock, you don't want your veal ragu to be too wet.