Beef Mince & Mushroom Ragu + Parmesan Crusted Cauli Steak with Lucy Tweed (aka. Every Night Of The Week!)

Our fave foodie mate, Lucy from @everynightoftheweek, whipped up this wintery Beef Mince and Mushroom Ragu for us, and it's a huge WINNER in our eyes. 

Not only is it loaded with plenty of immune-boosting GOOD BONES Beef Broth, but it's also delicious, comforting and wraps you up in a big, warm bear hug from the first mouthful.

INGREDIENTS

500 gm Beef mince

400 gm Mushroom

1 brown Onion

4 Garlic

1 tbs rosemary leaves

1 tbs Tomato paste

1⁄4 c White wine

500 ml GOOD BONES Beef Broth

1⁄4 c Cream

1 c grated Parmesan & it’s rind!

600 g fresh lasagne sheets cut into ribbons (or

fresh papadelle

Or

1 large cauliflower but into 6 steaks or wedges if you are after a low carb or gluten free option!

METHOD

  • Brown meat in a casserole dish over med high heat for 5mins.

  • Don’t stir it. Rather place it in almost like its a large burger patty and allow to brown thoroughly on one side.

  • Add the garlic and stir for 2 mins.

  • Deglaze w wine.

  • Add caramelised onion and mushrooms and stir well.

  • Add Rosemary, parmesan rind, tomato paste, and stock. Season and stir well.

  • Cover with paper (pressing down to touch the liquid) and a lid, reduce heat to low and allow to cook for 1hr.

  • Add the cream and stir through.

  • Cook the papadelle in heavily salted water until just al dente.

  • Strain (reserving some pasta water) and place back into the pot, add a few ladles of the ragu and toss well.

  • Add a spoon ful of water at a time and half of the parmesan cheese. Toss well. Really toss well. To emulsIfy it all.

  • Then serve with loads of extra parmesan and cracked pepper.

    PARMESAN CRUSTED CAULI STEAK

  • Gently steam/blanch a cauliflower steak (or wedge if easier) until just tender - 5-10mins.

  • Scatter pan with 1/4c of parmesan cheese and place flat sides of cauliflower on top.

  • Cook until the cheese has melted and become very golden and crisp. About 5 mins. Flip to char the other side slightly... or if you’re serious about this type of thing... crust the other side with golden cheese too!

  • Serve it as is or topped off with plenty of Beef Mince and Mushroom Ragu.

Undivided Food