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Hasselback Potatoes with Red Wine and Pork Ragu

Hasselback potatoes are a firm everyday favourite in my household. They are pretty quick to prepare, and they are delicious – crispy on the outside and soft in the centre. They go very well with this pork ragu, which can be made ahead and chilled or frozen. The ragu can also be used as a very tasty pasta sauce, or in a lasagne, ready for a speedy midweek meal.

SERVES: 4 | PREP TIME: 20 MINUTES | COOKING TIME: ABOUT 1½ HOURS

850g small–medium baking potatoes

40g butter, melted

100g Cheddar cheese, grated

FOR THE RAGU

1 tbsp vegetable oil

300g minced pork

6 smoked bacon rashers, finely chopped

1 onion, chopped

1 garlic clove, finely grated

2 carrots, finely diced

300ml red wine

1 × 400g tin chopped tomatoes

2 tbsp tomato purée

1 tbsp sweet smoked paprika

1 tbsp Worcestershire sauce

1 tbsp Dijon mustard

200ml good-quality beef or chicken stock

1 bay leaf

sea salt and freshly ground black pepper

1 To make the ragu, heat the oil in a large saucepan over medium-high heat. Add the minced pork and bacon and fry for 7–9 minutes, until brown all over, breaking up any clumps of meat with a wooden spoon. Stir in the onion, garlic and carrots and continue to fry for another 10 minutes until the onion softens. Season with salt and pepper, pour in the wine and bring to the boil, to allow the wine to reduce completely. Stir in the tomatoes, tomato purée, smoked paprika, Worcestershire sauce, mustard, stock and bay leaf. Bring to a simmer, cover and cook gently over low heat for up to 1 hour. Once cooked, remove from the heat, taste and add a little more seasoning if you like, and remove the bay leaf.