Spiced Tomato Pork Mince Ragu
with Peas, Cheese and Buttery Mash
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 grams
Potatoes
240 grams
British Pork Mince
2 unit(s)
Garlic Clove
1 sachet(s)
Central American Style Spice Mix
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Instructions
a) Boil a full kettle. Chop the potatoes into small 2cm chunks (peel first if you prefer).
b) Pour the boiled water into a large saucepan with 0.5 tsp salt.
c) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.
a) While the potatoes cook, halve, peel and chop the onion into small pieces.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the pork mince and onion. Fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat.
d) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Once the mince is browned, add the garlic and Central American style spice mix (add less if you'd prefer things milder). Stir-fry for 30 secs.
c) Stir in the passata, chicken stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts).
d) Bring to the boil, then lower the heat and simmer, stirring occasionally, until thickened, 5-6 mins.
a) Meanwhile, grate the cheese.
b) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
c) Add the butter (see pantry for amount) and a splash of milk (if you have any) and mash until smooth.
d) Season with salt and pepper, then cover with a lid to keep warm.
a) Once the tomato sauce has thickened, stir through the peas.
b) Cook until piping hot, 1-2 mins.
c) Stir half the cheese into the sauce. Taste and season with salt and pepper if needed, then remove from the heat.
a) When everything's ready, serve the spiced pork ragu alongside the buttery mash.
b) Finish by scattering the remaining cheese all over.
Enjoy!
