Beef Bolognese Jacky-P
with Cheddar and Broccoli
This Beef Bolognese Jacky-P is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
2
Garlic Clove
1
Broccoli
60
Mature Cheddar Cheese
(Contains Milk)
240
British Beef Mince
1
Dried Rosemary
1
Tomato Passata
28
Red Wine Stock Paste
(Contains Sulphites)
15
Worcester Sauce
(Contains Cereals containing gluten)
Not included in your delivery
½
Sugar for the Sauce
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways (no need to peel) and pop them onto a baking tray. Drizzle with oil and season with salt and pepper. Rub the oil into the potatoes, then lay them cut-side down on the baking tray.
Once the oven is hot, roast on the top shelf until tender and a knife slips in easily, 30-40 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Cut the broccoli into florets (like small trees). Halve any large florets.
Grate the cheese.
Heat a large frying pan on medium-high heat (no oil).
Once the pan is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Add the dried rosemary and garlic to the pan. Cook, stirring, for 1 min.
Stir in the passata, red wine stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then simmer until the Bolognese has thickened, 5-6 mins. Taste and season with salt and pepper if needed.
Meanwhile, bring a large saucepan of water with 0.5 tsp salt to the boil for the broccoli.
When the water is boiling, add the broccoli and cook until just tender, 3-5 mins.
Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.
When everything's ready, share the potatoes between your plates.
Spoon the Bolognese over the top, then finish with a sprinkle of Cheddar.
Serve the broccoli alongside.
Enjoy!
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