![\"\"](\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/11\/rague.png\" "\\"rague\\"")
<\/a><\/p>\nJames Tanner makes bonfire baked potatoes with ragu filling recipe on todayy’s Lorraine.<\/p>\n
The ingredients are: 6 x large baking potatoes, (King Edwards are good), 250g minced beef, 250g minced pork, 2 carrots, finely chopped, 2 celery stalks, finely diced, 3 garlic cloves, finely chopped, 1 medium onion, diced, Good splash of Worcestershire sauce, 1 tbsp tomato ketchup,1 tbsp butter, 2 tbsp olive oil, 1\u20442 tsp of chilli pepper flakes or to taste, 2 tbsp of tomato puree, 1 tsp salt or to taste, 250ml red wine, 2 x 400g tins of chopped plum tomatoes, A handful fresh basil and Grated Red Leicester or Cheddar cheese.<\/p>\n
To prepare the dish, cook the 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.<\/p>\n
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. Saut\u00e9 for 5 minutes, stirring constantly.<\/p>\n
Add minced beef and pork and cook until all of the pinkness is gone for around five minutes<\/p>\n
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.<\/p>\n
Add the salt, chilli flakes and tins of tomatoes, lower the heat and simmer gently stirring occasionally for 15 minutes.<\/p>\n