Beef ragu with parsnip

ingredients

• Beef ragu with parsnip

  • 550 gram beef mince
  • 1/3 cup chopped flat-leaf parsley
  • 2 tablespoon vegetable oil
  • 1 medium brown onion, cut into thin wedges
  • 2 cloves garlic, crushed
  • 3 bacon rashers, rind removed, chopped
  • 2 medium carrots, cut into 2 cm pieces
  • 3 celery sticks, thinly sliced
  • 2 400g cans diced tomatoes
  • 400 gram small parsnips, peeled, chopped
  • 2 medium potatoes, peeled, chopped
  • 20 gram butter
  • 1/3 cup warm milk

method

• Beef ragu with parsnip

  • 1

    Place mince in a medium bowl. Add half the parsley; season with salt and pepper. Roll tablespoons of mince mixture into balls.

  • 2

    Heat half the oil in a large frying pan over moderate heat. Add meatballs; cook and turn for 5 minutes or until golden brown. Transfer to a heatproof plate.

  • 3

    Add remaining oil to same pan; cook and stir onion, garlic and bacon for 3-4 minutes or until onion softens. Add carrot and celery; cook and stir for 3 minutes. Add tomato and 1/2 cup water. Return meatballs to pan; bring to the boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until meatballs are cooked.

  • 4

    Combine parsnip and potato in a medium saucepan; cover with cold water. Bring to the boil; cook for 15 minutes or until tender. Drain well. Transfer to a heatproof bowl. Add butter and milk; mash until smooth. Add remaining parsley. Season with salt. Spoon mash onto plates; top with meatballs and sauce. Serve.