ITALIAN BAKED POTATOES

ITALIAN BAKED POTATOES
3/4 pound ground chuck
4 Russet potatoes, scrubbed, buttered* and baked
1 small Vidalia onion, chopped
2 cloves garlic, minced
1 tablespoon Avocado oil
1 1/2 cups of your favorite marinara sauce (my recipe below)
1/2 cup Mascarpone cheese
1/2 cup grated Parmesan Cheese

  • In a large skillet heat oil.
  • Add onion and garlic, sauteing until garlic is fragrant.
  • Add beef, cooking until browned and completely broken up.
  • Drain off all fat.
  • Return meat to pan. 
  • Add marinara sauce, blending well and heating through.
  • Add Mascarpone cheese and Parmesan cheese, blending well until creamy.
  • Serve over hot potatoes, salt and peppering to taste.

 *I rub butter on the outside of the skins to make them a little more flavorful.

MARINARA SAUCE
2 large cans Contadina crushed tomatoes
1 can Contadina tomato sauce

1 tablespoon Avocado oil
3 teaspoons crushed garlic
1 teaspoon oregano
1 teaspoon basil
1 teaspoon sea salt
1 teaspoon white pepper
1 small white onion, chopped
1 can chicken consomme or 2 cups warm water + 2 teaspoons Wyler’s beef granules
2 carrots, cut into really small pieces
3 tablespoons Classico tomato pesto

  • Heat avocado oil in large saute’/small stock pan.
  • Add onions, carrots and garlic.
  • Mash carrots to a mush.
  • Add the salt and pepper.
  • Whisk in the tomatoes, tomato sauce, tomato pesto, seasonings and consomme.
  • Bring to a simmer for several hours stirring frequently.
  • Pour over prepared pasta and toss well.
  • Store remaining sauce is quart size or gallon size ziploc bags depending on your family size. The bags will freeze in a flat shape so you can store more in the freezer.

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