Bourguignon-Style Beef Meatballs

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate. Set aside. • Meanwhile, bring a medium saucepan of salted water to the boil (this will be used in step 5!).

TIP: Cook the meatballs in batches if your pan is getting crowded.

• Return the large saucepan to medium-high heat with a drizzle of olive oil. • Cook soffritto mix, stirring occasionally, until softened, 2-3 minutes. • Add diced bacon and sliced mushrooms, breaking up bacon with a spoon, until browned, 4-6 minutes.

• Stir in tomato paste, garlic paste and thyme, until fragrant, 1 minute. • Add the water and red wine jus and stir until combined. • Reduce heat to medium-low, return cooked meatballs to the pan and cover with a lid or foil. Simmer until sauce is slightly thickened, 3-4 minutes. • Season with pepper.

• While the bourguignon is cooking, peel potato and cut into large chunks. Trim baby broccoli and halve any thicker stalks lengthways. • Cook potato in the medium saucepan of boiling water for 5 minutes. Place a colander or steamer basket on top and add baby broccoli. • Cover and steam until broccoli is tender and potato can be easily pierced with a fork, 7-8 minutes. • Transfer broccoli to a bowl. Season. • Drain potato and return to pan. Add the butter and milk. Season generously with salt. Mash until smooth.