This one is going to be up there on the jacket potato charts. These baked lasagne jackets are absolutely stunning, covered in rich ragu, pasta, mozzarella and creamy bechamel. They are the best thing to happen to a potato since crisps. Thank us later.
Preheat the oven to 140°C.
Season the beef in one large block and heat the olive oil in a large pot with a lid. Fry hard to get some colour, then remove the beef from the pot, leaving the oil.
Add the pancetta and fry until brown and crisp, then add the carrot, celery and onion along with the garlic. Keep frying until the vegetables are soft and delicious.
Deglaze with the tomato puree and red wine. Cook down until thickened, then add the tomatoes and stock. Add the pepper and check the seasoning.
Cook gently on the hob or pop the pot (with its lid on) in the oven. Cook for around 2 hours, or more if you've got the time. In the last 10 minutes of cooking, stir in the pasta. Finally, add the mozzarella.
Meanwhile, rub the potatoes with the olive oil and sea salt. Place them on a baking tray and bake for around 2 hours with the ragu.
Make the bechamel. Heat the butter in a saucepan until foaming, add the flour, then pour in the whole milk slowly, continually whisking as you go. Add the parmesan and season to taste.
Cut a cross into the potatoes and spoon over the ragu and pasta. Top with bechamel.
Crank up the oven to 180° and bake the potatoes until they are bubbling and delicious. Serve with more grated parmesan.
