Bourguignon-Style Beef Meatballs

• 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 baby broccoli to a bowl. Season with 
salt and pepper.
• Drain potato and return to 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.

• Heat a large saucepan over 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 and 
cook, breaking up bacon with a spoon, until 
browned, 4-6 minutes.

• Stir in tomato paste, rosemary and garlic paste
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 and cover with a lid 
(or foil). Simmer until sauce is slightly thickened,
3-4 minutes.
• Season with pepper.