Baked Potatoes with Beef Ragù and Fennel-Apple Salad
A cozy weeknight plate: crisp-skinned russet potatoes split open and piled with a slow-simmered beef ragù, with a crunchy fennel and apple salad on the side to cut through the richness. The ragù gets a lift from a little orange zest and a splash of milk at the end, which rounds out the tomato and makes it taste like it simmered longer than it did.
A cozy weeknight plate: crisp-skinned russet potatoes split open and piled with a slow-simmered beef ragù, with a crunchy fennel and apple salad on the side to cut through the richness. The ragù gets a lift from a little orange zest and a splash of milk at the end, which rounds out the tomato and makes it taste like it simmered longer than it did.
Ingredients
20 ingredients- Fat
- 36g
- Carbs
- 62g
- Protein
- 38g
Whole recipe (4 servings): 2880 kcal
- 4 large russet potatoes (about 10 oz each), scrubbed and dried
- 2 tbsp olive oil, plus more for rubbing the potatoes
- 1 lb ground beef (85% lean)
- 1 medium yellow onion, finely chopped
- 1 small carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1/2 cup whole milk
- 1 tsp dried oregano
- 1/2 tsp fennel seeds, lightly crushed
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1 large fennel bulb, trimmed and very thinly sliced
- 1 crisp apple (such as Honeycrisp), cored and cut into thin matchsticks
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 2 tbsp shaved Parmesan, for serving
- 2 tbsp chopped fresh parsley, for serving
Method
6 steps- Heat the oven to 425°F (220°C). Rub the potatoes all over with a little olive oil and sprinkle with salt. Prick each potato a few times with a fork, set them directly on the oven rack, and bake until a knife slides in with no resistance, 55 to 65 minutes.
- While the potatoes bake, make the ragù. Heat 2 tbsp olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the beef, breaking it up, and cook until browned, about 6 minutes. Transfer to a plate, leaving the fat behind.
- Lower the heat to medium. Add the onion, carrot, and celery and cook, stirring, until softened, about 6 minutes. Add the garlic, tomato paste, oregano, and crushed fennel seeds and cook, stirring, 1 minute more.
- Return the beef to the pot, add the crushed tomatoes and 1/2 cup water, and bring to a gentle simmer. Season with 1 tsp salt and 1/2 tsp pepper. Cook uncovered, stirring occasionally, until thickened and flavorful, 25 to 30 minutes. Stir in the milk and simmer 3 minutes more, then taste and adjust salt and pepper.
- Meanwhile, make the salad. In a large bowl, toss the sliced fennel and apple with the lemon juice, extra-virgin olive oil, and a pinch of salt. Let it sit 10 minutes so the fennel softens slightly, then taste and adjust.
- Split each hot potato lengthwise and fluff the insides with a fork. Spoon the ragù generously over the potatoes, then scatter with Parmesan and parsley. Serve the fennel-apple salad alongside.
Recipe notes
Helpful tips
- For extra-crisp skins, rub the potatoes with oil and salt and bake them directly on the rack, with a sheet pan on the shelf below to catch drips.
- The salad can be made up to 30 minutes ahead; keep it cold and toss again before serving.
- A spoonful of the ragù also freezes well for topping pasta later in the week.
Equipment
- Oven
- Dutch oven or deep skillet
- Large bowl
- Fork
- Knife and cutting board
- Sheet pan (optional, for drips)
Storage
Refrigerate leftover ragù in an airtight container up to 4 days, or freeze up to 3 months. Keep baked potatoes and salad separate; reheat potatoes in a 400°F oven until hot, and dress the salad just before serving.
Additional tips
- The potatoes are very hot when split; hold them with a clean towel. Cook ground beef to an internal temperature of 160°F.
Recipe inspiration
Inspired by Essen Recipes
Estimated nutrition
Per serving: 720 calories
Fat: 36 g · Carbs: 62 g · Protein: 38 g
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