beefstovetoppotato
Baked Potatoes with Beef Ragù and Fennel-Apple Salad
Baked potatoes topped with seasoned ground beef, tomato passata and mozzarella, served alongside an apple, celery, dill and walnut salad.
From YouTube · Apr 17, 2026
Baked potatoes topped with seasoned ground beef, tomato passata and mozzarella, served alongside an apple, celery, dill and walnut salad.
20 min
Prep time
30 min
Cook time
50 min
Total time
4 servings
Yield
Ingredients
27 ingredients- BAKED POTATOES AND RAGÙ
- 4–5 potatoes, peeled
- 2 tbsp oil, for the baking dish
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp sweet paprika
- BEEF RAGÙ
- 1 tbsp olive oil
- 450 g lean ground beef
- 1 onion, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp sweet paprika
- 1/2 tsp dried oregano
- 250 g crushed tomatoes
- CHEESE TOPPING
- 6 mini mozzarella balls, or 1 large mozzarella cut into 6 pieces
- 55 g grated mozzarella
- FENNEL AND APPLE SALAD
- 1 large fennel bulb, thinly sliced
- 1 Granny Smith or other green apple, cored and thinly sliced
- 3 celery stalks, thinly sliced
- Juice of 1 lemon
- 60 ml extra-virgin olive oil
- 1/2 tsp sea salt
- Black pepper, to taste
- 1/2 cup toasted walnuts
- Fennel fronds or chopped parsley, optional
- Shaved Pecorino or Parmesan, optional
Method
20 steps- Preheat the oven to 190°C (380°F).
- Cut the peeled potatoes in half and then into slices approximately 2–3 mm thick.
- Grease an ovenproof dish with 2 tablespoons oil.
- Add the sliced potatoes and season with the salt, black pepper and sweet paprika.
- Stir to coat and bake for 20 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a frying pan over medium-high heat.
- Add the ground beef and cook for about 5 minutes, breaking it apart with a spatula.
- Add the chopped onion.
- Season with the salt, black pepper, sweet paprika and oregano.
- Cook over medium heat for 3–4 minutes.
- Stir in the crushed tomatoes and cook for another 3–4 minutes.
- Remove the potatoes from the oven and spread the beef ragù evenly over them.
- Add the mini mozzarella pieces and sprinkle over the grated mozzarella.
- Return the dish to the oven and bake for another 10 minutes.
- For the salad, combine the sliced fennel, apple and celery in a large bowl.
- Add the fennel fronds or chopped parsley, if using.
- Whisk together the lemon juice, extra-virgin olive oil, sea salt and black pepper.
- Add the toasted walnuts and dressing to the salad and toss gently.
- Finish with optional shaved Pecorino or Parmesan.
- Serve the hot potato and ragù bake with the fresh salad.
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