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Beef Bolognese Ragù and Celery

A warm and hearty dish made with beef ragù, smooth mashed potatoes, and fresh celery, perfect for family meals any night of the week.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1/2 piece Carrot
  • 35 g Celery stalk
  • 1/2 piece Onion
  • 1/2 piece Garlic head
  • 1/4 sachet Parsley
Main Ingredients
  • 250 g Potatoes
  • 100 g Pulled beef
  • 1/2 packet Tomato pulp
  • 1/3 sachet Dried oregano
  • 1/2 sachet Italian grated cheese
  • 125 ml Beef broth
Fats and Seasonings
  • 1 tbsp Olive oil
  • 1/2 tsp Butter
  • 1 dash Milk
  • to taste Salt and pepper

Method
 

Preparation
  1. Prepare the broth with hot water.
  2. Peel and cut the carrot and celery stalk into small dice.
  3. Mince the onion and garlic and chop the parsley, keeping the stems.
  4. Peel and cube the potatoes and boil them for 15-17 minutes until tender.
Cooking
  1. Heat olive oil in a frying pan, grill the pulled beef for 3-4 minutes, then remove.
  2. In the same pan, add more olive oil and sauté garlic, onion, carrot, celery, and parsley stems for 4-5 minutes.
  3. Add tomato pulp, broth, and oregano, reduce heat, and simmer for 20-25 minutes until tender.
  4. Remove parsley stems.
  5. Mash the potatoes with butter, cheese, oregano, milk, and seasonings.
  6. Return beef to the sauce and loosen with reserved water.
Serving
  1. Serve mashed potatoes with a well in the center, fill with beef ragù, and sprinkle with cheese and parsley.

Notes

For a lighter option, use less butter in the mash and swap full-fat milk for low-fat or unsweetened plant milk. Store leftover ragù in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months. Reheat gently adding a splash of water or broth as needed.