Bolognese Stew - cooking recipe

Ingredients

500 g broccoli, divided into small florets
2 None carrots, peeled and finely diced
1 bunch spring onions, green tops set aside, remainder sliced
1 clove garlic, peeled and finely diced
150 g smoked streaky bacon, sliced
6-7 tbsp olive oil
750 g minced beef
1 tsp paprika
3 tbsp tomato puree
2 cans (425g each) tomatoes
1 litre beef stock
1 stalk oregano, finely sliced
200 g ciabatta, cut into cubes

Preparation

Heat 1 tbsp of the oil in a Dutch oven on medium-high heat. Add bacon and cook until crispy. Add ground beef and cook, stirring with a wooden spoon to break up lumps, 5 mins or until browned.
Add carrots, sliced onions and garlic; cook 3 mins. Stir in paprika and tomato paste. Add tomatoes including juice, crushing tomatoes with a spatula. Add stock and oregano. Season and cook for 10 mins. Add broccoli and cook for 5-7 mins.
Meanwhile, heat some of the remaining oil in a large skillet on medium heat. Toast ciabatta cubes in batches until golden brown. Add remaining oil as needed.
Slice the green onion tops and sprinkle over stew. Serve stew with croutons and garnish with arugula.