Cheat's Rosemary Beef Ragu
with Mash & Garlic Spinach
There’s no shame in taking a shortcut for dinner. We’re on the side of the can’t-wait-to-tuck-inners, which is why we think this easy ragu with that slow-cooked intensity of flavour is such a winner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 unit
potatoes
2 clove
garlic
½ bunch
rosemary
1 unit
brown onion
1 unit
zucchini
1 unit
carrot
1 bag
baby spinach leaves
1 packet
beef mince
1 packet
tomato paste
1 box
passata
1 cube
vegetable stock
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
¼ tsp
salt
1.5 tbs
water
Utensils
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. 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 pan. Add the butter, milk and salt and mash with a potato masher or fork until smooth. Cover with a lid to keep warm and set aside.
TIP: For the low-calorie option, reduce the butter in the mash to 15g for 2 people / 30g for 4 people.
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.
Divide the mashed potato, garlic spinach and rosemary beef ragu between plates.
