Spiced Tomato Pork Mince Ragu
with peas, cheese and buttery mash- Milk
https://hellofresh.co.uk/recipes/spiced-tomato-pork-mince-ragu-62d515e1b80d8a34da02bcca
Ingredients
3 unit(s)
Potatoes
1 unit(s)
Onion
250 grams
Irish Pork Mince
1 unit(s)
Garlic
2 sachet(s)
Central American Style Spice Mix
1 pack(s)
Passata
1 sachet(s)
Chicken Stock
50 grams
Grated Cheese
(Contains: Milk)
120 grams
Peas
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Sugar
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Utensils
Cooking steps
Boil a large pot of salted water for the potatoes. Chop the potatoes into 2cm chunks (peeling optional).
Add the potatoes to the boiling water and cook until fork tender, 12-18 mins. Once cooked, drain the potatoes in a colander and return to the pan off the heat. Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
Halve, peel and chop the onion into small pieces.
Place a large pan over medium-high heat (no oil).
Once the pan is hot, add the pork mince and onion. Fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle.
Meanwhile, peel and grate the garlic (or use a garlic press).
Once the mince has browned, add the garlic and Central American style spice mix. Stir-fry for 30 secs.
Stir in the passata, chicken stock, 1/2 tsp sugar and 75ml water (double both for 4p).
Bring to the boil, then lower the heat and simmer, stirring occasionally, until thickened, 5-6 mins.
Stir through the peas and season to taste with salt and pepper.
When everything is ready, share the buttery mash to one side of your serving bowls.
Spoon in the spiced pork ragu alongside.
Finish by scattering the cheese all over.
