Bourguignon-Style Beef Meatballs

• Peel potato, then 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, then add baby broccoli. • Cover and steam until broccoli is tender and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer baby broccoli to a bowl. Season to taste with salt and pepper. • Drain potato and return to the pan. Add the butter and milk. Season generously with salt. Mash until smooth. Cover to keep warm.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate. Set aside.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix, stirring occasionally, until softened, 2-3 minutes. • Add diced bacon and sliced mushrooms and cook, 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, add cooked meatballs to the pan, then cover with a lid (or foil). Simmer until sauce is slightly thickened, 3-4 minutes. • Season with pepper.