Saucy Pork Bolognese & Potato Mash
with Steamed Broccoli
- Sulphites
- Milk
- Eggs
- Milk
- May contain traces of allergens
Wrap up in this ultimate comfort classic - pork mince gets simmered with veggies and herb and mushroom seasoning in a rich red wine jus, for a deeply savoury, cosy dinner. Serve over creamy potato mash with steamed broccoli on the side, for the cosiest of cold-weather feeds.
Ingredients
2 packet
Potato
250 g
Pork Mince
1 packet
Soffritto Mix
1 sachet
Herb & Mushroom Seasoning
1
Broccoli
1 packet
Red Wine Jus
(Contains: Sulphites May be present: Eggs, Milk)
Not included in your delivery
40 g
butter
(Contains: Milk)
4 tbs
milk
(Contains: Milk)
½ cup
water
Nutrition
Utensils
Cooking Steps
- Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
- Peel potato and cut into large chunks.
- Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.
- Add the butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
- Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil.
- Cook pork mince, soffritto mix and herb & mushroom spice blend, breaking up with a spoon, until just browned, 3-4 minutes.
- Add braised beef sauce and the water and stir to combine, 1-2 minutes.
- While the pork is cooking, cut broccoli into small florets, then roughly chop the stalk.
- Add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
- Microwave broccoli on high until just tender, 2-4 minutes.
- Drain any excess liquid, then season with salt and pepper. Cover to keep warm.
- Divide the potato tatties, hearty pork mince and broccoli between plates. Enjoy!
FANCIFY me: If you've added a fancify bundle, top the potato tatties with cheddar cheese. Roughly chop roasted almonds and sprinkle over broccoli. Slice lemon into wedges and squeeze over broccoli.
