PORK RAGUWITH MASHED POTATOES AND PARMESAN CHEESE
Ready in: 35 min Prep time: 20 min Cook time: 20 min Serves: 4-5.
1 brown onion, finely diced 1 clove garlic, minced
1 carrot, peeled and diced 1cm 1 parsnip, peeled and diced 1cm 450g pork mince
2 tablespoons tomato paste 1x 400g can chopped tomatoes 1 cup beef or vegetable stock 2 tablespoons rosemary leaves, finely chopped
tablespoon balsamic vinegar
600g potatoes 1 tablespoon butter 2-3 tablespoons milk
300g green beans
cup shaved or grated parmesan cheese
2 tablespoons roughly chopped parsley leaves and stalks
Bring a large pot of salted water to the boil. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion, garlic, carrot and parsnip for 4-5 minutes, until onion is soft. Set veges aside on a plate and wipe pan clean with paper towels. Reserve pan.
While veges cook, peel and dice potatoes 3-4cm. Cook in pot of boiling water for 12-15 minutes, until very soft. Drain and mash with butter and milk until smooth. Season to taste with salt and pepper. Set aside and keep warm.
Return reserved pan to high heat with another drizzle of oil. Cook mince for 3-4 minutes, until browned, breaking up with a wooden spoon as it cooks. Return cooked veges to pan, along with tomato paste, canned tomatoes, stock and rosemary, rubbing any pan brownings loose from bottom of pan.
Bring ragu sauce to a simmer, then reduce heat to medium and simmer gently for about 10