Slow-Cooked Beef Ragu & Cauliflower Mash With Lettuce, Peas

Submitted by hectorthebat

"Slow-cooked beef rag and cauliflower mash with lettuce, peas and bacon"

 

• Ready In: 2hrs 20mins
• Ingredients: 14
• Serves: 2

ingredients

• 2 teaspoons rapeseed oil
• 1 onion, finely chopped
• 1 celery rib, finely chopped
• 2 garlic cloves, finely chopped
• 150 g diced beef
• 250 ml hot stock, made with 1/2 beef stock cube
• 1⁄4 teaspoon dried oregano
• 400 g chopped tomatoes in tomato juice
• 200 g frozen cauliflower florets
• 1 teaspoon extra virgin olive oil
• 1 slice smoked streaky bacon, chopped
• 1⁄2 romaine lettuce hearts, chopped
• 30 g frozen peas
• fresh basil, to serve

directions

1. Heat the oil in a pan and fry the onion, celery, garlic and beef for 5-8 mins until the veg is soft and the meat is browned.
2. Stir in the stock, oregano, and tomatoes. Bring to the boil and simmer, covered, for 2 hours, stirring occasionally, until the meat starts to fall apart.
3. Put the cauliflower in a pan with 100ml boiling water. Cover and simmer for 8 mins until soft. Drain well and mash with the olive oil and some black pepper.
4. In another pan, cook the bacon on a medium heat until crisp. Add the lettuce and fry until golden and wilted. Add the peas and cook for 2-3 mins until heated through.
5. Divide the cauliflower mash between 2 bowls, top with the beef ragu and garnish with basil leaves. Serve with the lettuce, bacon and peas on the side.