Healthy ragu

• rapeseed oil↗1 tbsp tbsp
• onions↗2 large

  (320g), halved or quartered, then sliced

• garlic cloves↗3 large

  finely grated

• steak mince↗500g 5% fat g

  500g 5% fat

• passata↗500g carton g

  500g carton

• carrots↗3

  (320g), finely chopped

• thyme leaves↗1 tbsp tbsp
• vegetable bouillon powder↗1 tbsp tbsp
• ground white pepper↗½ tsp tsp

  ½ tsp

• frozen peas↗200g g
• jacket potatoes4

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a large non-stick pan over a medium-low heat and fry the onions for 10 mins, stirring occasionally until golden. Stir in the garlic, then add the mince and cook, breaking it up with a wooden spoon as you do, for a few minutes more until browned.

2. 2

   Add the passata, carrots, thyme, bouillon powder and pepper, then cover and cook over a low heat for 25-30 mins, stirring occasionally until the meat is cooked and veg is tender. Add a splash of water to loosen, if you like, then stir in the peas and cook for 5-7 mins more until tender. Serve hot over jacket potatoes. Once completely cool, the mince sauce will keep frozen for up to three months. Defrost in the fridge overnight and reheat until piping hot.