Made with a hearty helping of beef, pork, and tomatoes, based on a recipe originating from Bologna

Bolognese Stuffed New Potatoes

with Arugula

1 – 10 oz. pkg. Giovanni Rana® Bolognese
10 new potatoes or small Yukon Golds, washed
10 small leaves arugula
sweet paprika to taste

Place potatoes in a saucepan and cover with cold water. Add a few generous pinches of kosher salt to the water. Bring to a low boil and cook until tender, about 15 minutes.Drain the potatoes and run under cold water to cool.

Cut off a “cap” from the longer side of each potato and scoop out about 2 teaspoons worth of potato forming a small bowl. Mix the removed potato with the Giovanni Rana Bolognese and warm in a sauté pan for 1 minute just to get the chill out.

Divide the Bolognese/potato mixture among the potatoes. Top each with a leaf of arugula and a sprinkle of paprika.