slow-cooked beef ragu with cauliflower mash and peas


serves 2, 2hrs 20 mins

2tsp rapeseed oil
1 onion, finely chopped
1 celery stick, finely chopped
2 cloves garlic, finely chopped
150g Asda Cook From Frozen Diced Beef
250ml hot stock, made with ½ beef stock cube
¼tsp dried oregano
½ x 400g can Smart Price Chopped Tomatoes in Tomato Juice
200g Frozen For Freshness Cauliflower Florets
1tsp extra virgin olive oil
1 rasher smoked streaky bacon, chopped
½ Grower’s Selection Romaine Lettuce Heart, chopped
30g frozen peas
Fresh basil, to serve

Heat the oil in a pan and fry the onion, celery, garlic and beef for 5-8 mins until the veg is soft and the meat is browned.

Stir in the stock, oregano and tomatoes. Bring to the boil and simmer, covered, for 2 hrs, stirring occasionally, until the meat starts to fall apart.

Put the cauliflower in a pan with 100ml boiling water. Cover and simmer for 8 mins until soft. Drain well and mash with the olive oil and some black pepper.

In another pan, cook the bacon on a medium heat until crisp. Add the lettuce and fry until golden and wilted. Add the peas and cook for 2-3 mins until heated through.

Divide the cauliflower mash between 2 bowls, top with the beef ragu and garnish with basil leaves. Serve with the lettuce, peas and bacon on the side.

602g serving, 289cals