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

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

rapeseed oil, onion, celery, garlic, beef, hot stock, oregano, tomatoes, cauliflower, extra virgin olive oil, bacon, hearts, frozen peas, fresh basil

Taken from www.food.com/recipe/slow-cooked-beef-ragu-cauliflower-mash-with-lettuce-peas-535075 (may not work)