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Serving size
Ingredients
Ingredients
- 100g Tomatoes Baby Seasonal Mix
- 180g Tenderstem broccoli
- 1 handful of fresh flat-leaf parsley
- 2 large potatoes
-
1 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
-
280g beef mince(british beef mince (10% fat))
-
200g passata(tomatoes, salt, citric acid)
- 1 onion
- 1 courgette
-
2 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 unwaxed lemon
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 89Kcal | 760Kcal |
| 373kJ | 3181kJ | |
| Fat | 4.2g | 36g |
| of which saturates | 1.1g | 9.6g |
| Carbohydrates | 8g | 66g |
| of which sugars | 2.2g | 19g |
| Protein | 5.1g | 44g |
| Salt | 0.21g | 1.8g |
| Fibre | 1.7g | 14g |
Ingredients
Ingredients
- 100g Tomatoes Baby Seasonal Mix (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 courgette (use half)
-
2 tbsp sundried tomato paste (use half)(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 onion (use half)
- 2 large potatoes
-
200g passata(tomatoes, salt, citric acid)
- 180g Tenderstem broccoli (use half)
-
140g beef mince(british beef mince (10% fat))
-
1 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 unwaxed lemon (use half)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 85Kcal | 981Kcal |
| 355kJ | 4103kJ | |
| Fat | 3.2g | 36g |
| of which saturates | 0.8g | 9.5g |
| Carbohydrates | 10g | 113g |
| of which sugars | 2.2g | 26g |
| Protein | 4.1g | 48g |
| Salt | 0.22g | 2.5g |
| Fibre | 1.7g | 20g |
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Beef & Tomato Ragu with Herby Mash & Tenderstem Broccoli
British beef mince simmers with juicy tomatoes and vibrant courgettes in this warming ragu. Garlic and sundried tomato paste bring Italian flavour. Soak up the delicious sauce with creamy potato mash, brightened with fresh parsley and lemon. Serve tenderstem broccoli on the side for your greens!
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, another medium saucepan, a masher, a sieve, a peeler, a measuring jug & a grater
Make the mash
- Peel and chop the potatoes into 3cm chunks, then add to the saucepan of boiling water. Simmer for 15-18 mins, until soft, then drain. Return to the pan and mash with 1 tbsp olive oil, a pinch of salt and pepper
Prep the rest
- Meanwhile, finely dice the onion. Slice the courgette into 1/2cm thick discs. Halve the tomatoes. Zest and quarter the lemon. Roughly chop the parsley
Sizzle the beef
- Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the beef and cook for 5 mins, breaking it up with a wooden spoon, until golden brown
- Add the onion and courgette and cook for a further 2-3 mins, until softening. Season with salt and pepper
- Add the tomatoes and cook for 3 mins, then stir in the sundried tomato paste, garlic herb paste, passata and 150ml water (75ml for 1 person)
- Simmer for 6-8 mins, until the sauce thickens. Season to taste
Cook the broccoli
- Meanwhile, bring the other medium saucepan filled with salted hot water to a boil
- Trim the broccoli, then add to the saucepan. Boil for 3-4 mins, until cooked, then drain
- Toss the broccoli with the lemon zest, 2 tsp olive oil and a pinch of salt
Finish the mash & plate up
- Stir half the parsley and the juice from half the lemon through the mash
- Share the beef ragu between bowls, with the mash and broccoli alongside. Garnish with the remaining parsley and lemon wedges
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