Beef-ragu-with-cauliflower-mash

Slow-cooked beef ragu with cauliflower mash and peas

Tender beef plus delicious creamy cauliflower mash are an ideal match

By , 05 February 2018

(47 votes)

Slow-cooked beef ragu with cauliflower mash and peas
  • 2 Hours 20 Mins

  • Serves: 2

  • Price: 98p per serving

Nutritional Info
Each 602g serving contains
  • Energy

    1209KJ

    289KCAL

    14%
  • Fat

    12.0g

    low

    17%
  • Saturates

    3.0g

    low

    15%
  • Sugars

    12.0g

    low

    13%
  • Salt

    1.57g

    low

    26%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 201kJ/48kcal.
Ingredients
  • 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
Method
  • 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.