Bean and beef ragu recipe

Method

1. Preheat the oven to gas 7, 220°C, fan 200°C.
2. Cut a cross into each of the potatoes, taking care not to cut the whole way through. Rinse under a tap, then place on a baking tray and bake in the oven for around 50 mins, depending on the size of your potatoes, until soft in the centre.
3. Meanwhile, heat the oil in a large saucepan over a medium heat. Add the mince and cook for 8-10 mins until evenly golden. Stir through the vegetable mix and cook for another 5 mins.
4. Mix in the baked beans, chopped tomatoes, 2 tbsp balsamic glaze and 300ml boiling water. Bring to the boil, then reduce to a simmer and cook for 25-30 mins, stirring occasionally, until thickened. Season to taste with freshly ground black pepper.
5. Divide the baked potatoes between plates and cut open on the cross. Fill with the ragu and serve with a rocket, cherry tomato, avocado and cucumber salad on the side, drizzled with the remaining 1 tbsp balsamic glaze.

• Tip: Freeze the leftover ragu for another day.

• See more Twists on a jacket potato with beans

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.