Greek Style Beef and Olive Ragu

Meanwhile, halve any thick broccoli stems lengthways. Peel and grate the garlic (or use a garlic press). 

Add the garlic and tomato puree to the pan. Stir-fry until fragrant, 1 min. 

Stir through the mixed herbs, red wine stock paste, Worcester sauce and the sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.

Bring the ragu to the boil, cover the pan with a lid, then lower to a simmer.

Cook until thickened, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf until tender and crispy, 10-12 mins.

If you'd prefer to boil your broccoli, add to the pan of pasta in step 4 for the last 4-5 mins, until tender.

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

When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins. Once cooked, drain in a colander and pop back in the pan.

Drizzle with oil and stir through to stop it sticking together.

When everything's ready, stir the butter (see pantry for amount), olives and cooked pasta through the ragu.

Add a splash of water if you need to loosen the sauce.