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Beef Bolognese Jacky-P

Beef Bolognese Jacky-P

with Cheddar and Garlic Broccoli

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This Beef Bolognese Jacky-P is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:Family Friendly
Allergens:Cereals containing glutenSulphitesMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

240 grams

Beef Mince

1 sachet

Worcester Sauce

(ContainsCereals containing gluten)

1 sachet

Red Wine Stock Paste

(ContainsSulphites)

1 unit(s)

Broccoli

1 pack(s)

Tomato Passata

3 unit(s)

Garlic Clove

60 grams

Mature Cheddar Cheese

(ContainsMilk)

450 grams

Potatoes

1 sachet

Dried Rosemary

Not included in your delivery

½ tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2905 kJ
Energy (kcal)694 kcal
Fat30.0 g
of which saturates15.0 g
Carbohydrate61 g
of which sugars14.8 g
Protein44.5 g
Salt3.13 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Grater
Garlic Press
Frying Pan
Lid
Aluminum Foil
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways (no need to peel) and pop them onto a baking tray. Drizzle with oil and season with salt and pepper. Rub the oil into the potatoes, then lay them cut-side down on the baking tray.
Once the oven is hot, roast on the top shelf until tender and a knife slips in easily, 30-40 mins.

2

Meanwhile, peel and grate the garlic (or use a garlic press).
Cut the broccoli into florets (like small trees). Halve any large florets.
Grate the cheese.

3

Heat a large frying pan on medium-high heat (no oil).
Once the pan is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper.
IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

4

Add the dried rosemary and two thirds of the garlic to the pan. Cook, stirring, for 1 min.
Stir in the passata, red wine stock paste, Worcester sauce, sugar and water for the sauce (see ingredients for both amounts).
Bring to the boil, then simmer until the Bolognese has thickened, 5-6 mins. Taste and season with salt and pepper if needed.

5

Meanwhile, heat a drizzle of oil in another medium frying pan on medium-high heat. When the oil is hot, add the broccoli and stir-fry for 2-3 mins.
Stir in the remaining garlic, then turn the heat down to medium. Cook for 1 min, then add a splash of water.
Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins. Season with salt and pepper.

6

When everything is ready, share the potatoes between your plates.
Spoon the Bolognese over the top, then finish with a sprinkle of Cheddar.
Serve the garlic broccoli alongside.
Enjoy!