Beef Bolognese Jacky-P
with Cheddar and Broccoli
- Milk
- Sulphites
- Cereals containing gluten
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.
Ingredients
450
Potatoes
2
Garlic Clove
1
Broccoli
60
Mature Cheddar Cheese
(Contains: Milk)
240
British Beef Mince
1
Dried Rosemary
1
Tomato Passata
28
Red Wine Stock Paste
(Contains: Sulphites)
15
Worcester Sauce
(Contains: Cereals containing gluten)
Not included in your delivery
½
Sugar for the Sauce
100
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
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.
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.
When everything's ready, share the potatoes between your plates.
Spoon the Bolognese over the top, then finish with a sprinkle of Cheddar.
Serve the broccoli alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The bolognese sauce is widely enjoyed for its rich, tangy depth, though some find it too salty or heavy on Worcestershire sauce without extra tomatoes to balance it.
- Ease of prep: Most find this a straightforward, family-friendly cook, though the potatoes can take longer than stated depending on your oven.
- Suggestions: Reduce the water in the sauce and simmer for longer to help it thicken; adding mushrooms, onion, or a splash more passata can round out the flavour nicely.
- Next-day meals: The bolognese keeps well and several cooks found it stretched to a third meal, or served it over pasta the following day.
- Broccoli: Steaming or boiling the broccoli rather than frying it tends to give a more tender result; keep a close eye on it as it can turn bitter or dry out quickly in the pan.
