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

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

Preparation

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.
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.
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.
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.
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.