Beef Bolognese Jacky-P

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.

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.

Add the dried rosemary and 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 pantry 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.

Meanwhile, bring a large saucepan of water with 0.5 tsp salt to the boil for the broccoli.

When the water is boiling, add the broccoli and cook until just tender, 3-5 mins.

Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.