Jennis Fitness

This hearty ragù is made by simmering grass-fed beef in Italian tomato passata with sun-dried tomato paste and chestnut mushrooms. Served on hearty sweet potato mash with a sprinkling of pine nuts.

Cook time: 15 minutes

Serves: 2 people

Ingredients:

120g chestnut mushrooms

½ beef stock cube

1 red pepper

1 tsp oil

200g passata

20g pine nuts

2 tbsp sundried tomato paste

2 tsp dried Italian herbs

2 x 150g beef mince

300g sweet potato

40g spinach

Method:

1. Boil a kettle. Dissolve the half beef stock cube in a jug with 150ml boiling water.

2. Roughly chop the red pepper and finely slice the mushrooms.

3. Heat a medium-sized pan with 1 tsp oil on a medium-high heat and fry the beef mince for 8 mins until golden brown. Season with a pinch of sea salt and black pepper.

4. Meanwhile, peel and chop the sweet potato into 1cm cubes and place in a saucepan, cover with boiling water and cook for 10 mins until softened.

5. Add the red pepper and mushrooms to the beef for 5 mins, then add the passata, sundried tomato paste, beef stock and dried Italian herbs. Simmer for 10 mins, then stir through the spinach.

6. Drain the sweet potato and mash with a potato masher. Season with a pinch of sea salt.

7. Serve the sweet potato mash on two warm plates and spoon over the rich beef bolognese. Sprinkle over the pine nuts.

566 calories • 48g carbs • 25g fat • 41g protein

Allergens: Celery, nuts

Recipe courtesy of Mindful Chef