Baby Bolognese with Cauliflower Puree

Ingredients

• 2 tbsp Butter
• 1 peeled and finely chopped Onion
• 1 clove crushed Garlic
• 2 peeled and grated Carrot
• 1 stalk finely chopped Celery
• 200g / 7.05oz Beef mince
• 1 tsp Tomato paste
• 5 skinned and chopped Tomato
• 200ml / 6.76fl oz Chicken stock
• 1 Bay leaf
• 450g / 15.87oz broken into florets Cauliflower
• 3 tbsp Butter

Preparation

1. Melt 2 tbsp Butter in a saucepan and gently fry 1 peeled and finely chopped Onion, 2 peeled and grated medium Carrots, 1 finely chopped stalk Celery, and 1 crushed clove Garlic until soft.
2. Increase the heat, add 200g / 7.05oz Beef mince, and fry until browned, stirring occasionally.
3. Reduce heat to medium, add 1 tsp Tomato paste, 5 skinned and chopped Tomatoes, 200ml / 6.76fl oz Chicken stock, and 1 Bay leaf. Simmer for 30 minutes.
4. Remove the Bay leaf and blend the sauce.
5. Bring a pot of water to boil, add 450g / 15.87oz Cauliflower florets, and cook for 8 minutes until soft. Drain.
6. Add 3 tbsp Butter and purée until smooth.
7. Serve the Bolognese over the Cauli Purée.