The epitome of a classic and comforting Italian feast! When tasty beef mince is coupled with rich tomato paste, saucy passata and our fragrant Italian herb blend, this dinner is enough to make even the most traditional Italian envious!
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Italian herbs(May be present Gluten/Gluten)
grated Parmesan cheese(ContainsMilk)
Bring a large saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Finely chop the garlic (or use a garlic press). Trim the green beans. Thinly slice the brown onion. Grate the carrot (unpeeled).
Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, salt and the butter to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
In a large frying pan heat a drizzle of olive oil over a medium-high heat. Add the green beans and cook, tossing regularly, until tender, 5-6 minutes. Season with a pinch of salt and pepper and transfer to a small bowl. Cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Add the onion and carrot and cook, stirring regularly, until softened, 4-5 minutes. Add the tomato paste, garlic and Italian herbs (see ingredients list) and cook until fragrant, 1 minute. Add the passata, water and crumbled beef stock (1 cube for 2 people / 2 cubes for 4 people).
Bring to the boil, then reduce the heat to medium-low and simmer until slightly thickened, 4-5 minutes. Season to taste with salt and pepper.
TIP: If the sauce is too thick, stir through a dash of water.
Divide the mashed potato, green beans and beef ragu between plates. Sprinkle over the grated Parmesan cheese.