Bolognese Potatoes with Basil Tomato Salad

Bolognese sauce, not with pasta, but with potatoes. I love these dishes, that look difficult but are very easy to prepare.

Ingredients ( for 4 person ): 500gr Beef Mince, 30ml Balsamic Vinegar, 20gr Beef Stock Mix, 2pcs Brown Onion, 2tsp Dried Oregano, 200gr  Canned Chopped Tomatoes, 2tbsp Tomato Puree, 4pcs Garlic Clove, 60gr Grated Italian Cheese, 100gr Cheddar Cheese, 4pcs Sweet Tomato, 8pcs White Potato, Basil and Parsley - to taste. 

Cut the potatoes from the skin into wedges and place them in a baking tray lined with baking paper. Season thoroughly with salt, ground pepper, smoked red pepper, sprinkle with olive oil, mix thoroughly and bake in the oven at 170C for 20- 25 min. Heat a large pan with 2tbsp of olive oil, add the minced meat, season with salt and ground pepper, and fry until the meat is crumbly. When the meat is browned, add the chopped onion and continue to fry until the onion is soft. Add the crushed garlic, oregano, canned tomatoes and tomato puree, the beef base dissolved in 200ml of water, season with pinch of sugar, and cook until the sauce thickens. When the potatoes are baked and the ragu is ready, divide the potatoes into 4 piles in the same baking tray, pile the tagu on top, sprinkle with grated cheese and return to the oven until the cheese melts on top. Make sure not to overbake as I did, because it will dry out. Pre[are our tomato salad, for which we cut the tomatoes into cubes and put them in a bowl, add the finely chopped basil and parsley. Season with salt, ground pepper and sugar, sprinkle with olive oil and balsamic vinegar to taste, then mix thoroughly. When serving, don't forget to sprinkle with Italian grated cheese.