Name: Beef ragu with parsnip
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 550 gram beef mince; 1/3 cup chopped flat-leaf parsley; 2 tablespoon vegetable oil; 1 medium brown onion, cut into thin wedges; 2 cloves garlic, crushed; 3 bacon rashers, rind removed, chopped; 2 medium carrots, cut into 2 cm pieces; 3 celery sticks, thinly sliced; 2 400g cans diced tomatoes; 400 gram small parsnips, peeled, chopped; 2 medium potatoes, peeled, chopped; 20 gram butter; 1/3 cup warm milk

Ingredients

550 gram beef mince

1/3 cup chopped flat-leaf parsley

2 tablespoon vegetable oil

1 medium brown onion, cut into thin wedges

2 cloves garlic, crushed

3 bacon rashers, rind removed, chopped

2 medium carrots, cut into 2 cm pieces

3 celery sticks, thinly sliced

2 400g cans diced tomatoes

400 gram small parsnips, peeled, chopped

2 medium potatoes, peeled, chopped

20 gram butter

1/3 cup warm milk

Method

1.Place mince in a medium bowl. Add half the parsley; season with salt and pepper. Roll tablespoons of mince mixture into balls.

2.Heat half the oil in a large frying pan over moderate heat. Add meatballs; cook and turn for 5 minutes or until golden brown. Transfer to a heatproof plate.

3.Add remaining oil to same pan; cook and stir onion, garlic and bacon for 3-4 minutes or until onion softens. Add carrot and celery; cook and stir for 3 minutes. Add tomato and 1/2 cup water. Return meatballs to pan; bring to the boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until meatballs are cooked.

4.Combine parsnip and potato in a medium saucepan; cover with cold water. Bring to the boil; cook for 15 minutes or until tender. Drain well. Transfer to a heatproof bowl. Add butter and milk; mash until smooth. Add remaining parsley. Season with salt. Spoon mash onto plates; top with meatballs and sauce. Serve.

Women's Weekly Food