Cheat's Rosemary Beef Ragu

While the potato is cooking, finely chop the garlic (or use a garlic press). Pick the rosemary leaves (see ingredients list) and finely chop. Thinly slice the brown onion. Grate the zucchini and carrot (unpeeled).

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the baby spinach leaves and cook until just wilted, 2-3 minutes. Transfer to a small bowl and season with salt and pepper. Cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion, zucchini and carrot and cook, stirring often, until softened, 4-5 minutes. Add the beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Add the tomato paste, rosemary and the remaining garlic and cook until fragrant, 1 minute.

Add the passata, water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to the frying pan. Bring to the boil, then reduce the heat to medium-low and simmer until thickened, 4-5 minutes. Season to taste with salt and pepper.

TIP: If you prefer a looser sauce, stir through a dash of water.