NZ Cheat's Italian Lamb Ragu

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, salt and the butter to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

In a large frying pan heat a drizzle of olive oil over a high heat. Add the green beans and cook, tossing regularly, until tender, 5-6 minutes. Season with a pinch of salt and pepper, transfer to a bowl and cover to keep warm.

Return the frying pan to a high heat with a drizzle of olive oil if needed. Add the lamb mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Add the onion and carrot and cook, stirring regularly, until softened, 4-5 minutes. Add the tomato paste, garlic and Italian herbs and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes, the water and crumbled beef stock cubes.

Bring the ragu to the boil, then reduce the heat to medium-low and simmer until slightly thickened, 4-5 minutes. Season to taste with salt and pepper. Stir through the baby spinach leaves until wilted, 1-2 minutes. TIP: If the sauce is too thick, stir through a dash of water.