“Bolognese” Spuds

I get home most nights around 8:30PM. Why so late, you ask? Well, I usually finish work at 5:30PM, do my Body Attack or Body Pump classes until 7:30, catch the train home and be in my doorstep at 8:30PM. Yes, my days are long – made even longer by the shorter winter days.

I only get to cook the meals during evenings. Apart from the occasional daylight photos, most of my meal photos are taken at night, and I_hate_it. Zeriously. I wish I have a tripod for maximum exposure, or one of those nifty DSLRs that cost an arm and a leg but oh so worth it.

Alas, beggars can’t be choosers. I have a hand-me-down, ancient Canon D60 given by a very good friend who knew I was on the lookout for a decent camera. In return, I made her chocohotopots (entry + photos coming soon). What a fair exchange!

In the meantime, I have to make do with my dodgy kitchen lighting and mediocre evening food photos. At least they taste good. *cheeky grin*

One very ravenous evening after a rigorous gym session, I came home and had one thing in mind for dinner: spuds. Lovely, hot, starchy potatoes flooded with thick, salty-and-peppery minced Bolognese sauce, topped with extra cheese and sour cream please, thanks.

I know this is not a proper Italian Bolognese sauce, but more of a Filipino spaghetti sauce sans the sweetness (and the pasta) – but this is the only tomato-based sauce I know how to make so please bear with my ignorance.

“Bolognese” Spuds

Makes 4 servings

8 medium sized potatoes, skin on, washed

500g minced pork

3 cloves garlic, minced

1 onion, chopped

2 tomatoes, chopped

1 cup tomato sauce

1 tbsp soy sauce

½ tsp dried oregano flakes

Garlic butter, sour cream, tasty cheese, chives (I only had scallions so that’s what I used)

  1. Bake potatoes on a 200 deg C oven for 40 minutes or until cooked.
  2. In a saucepan, sauté garlic, onions and tomatoes. Crush the tomatoes on the saucepan when softened to let the juices out.
  3. Add minced pork and soy sauce. Cook pork for 20-25 minutes. Add a few tablespoons of water if the pan gets dry (you don’t want burnt mince!).
  4. Add tomato sauce, oregano flakes, salt and pepper. Adjust the salt and pepper to taste.
  5. Once potatoes are cooked, cut midway down the flesh into quarters, and “open” the centre. Spread butter on the exposed flesh if desired. Ladle the sauce, top with cheese, and return to the oven for a few minutes to melt the cheese.
  6. Top with sour cream, chives, and freshly cracked pepper. Enjoy!

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