Kid Approved: Aussie Double the Beef Ragu

Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 2cm-thick wedges. Put the potato on the lined tray, drizzle with 1 tbs olive oil, scatter with half the country seasoning and toss to coat. Roast for 20-25 mins until golden and tender.

Meanwhile, finely chop the carrot and onion. Crush or finely chop the garlic. To make the stock, put the tomato paste, remaining country seasoning, 1 tbs barbecue sauce and 250ml (1 cup) hot water in a jug. Season with salt and pepper and stir to combine.

Heat 1 tsp olive oil in a large deep frypan over medium heat. Cook the carrot, onion and garlic, stirring, for 3-4 mins until softened. Increase the heat to high, add the beef mince and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.

Add the stock to the beef mixture and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 6-8 mins until slightly thickened. Add half the spinach (see Make it yours) and stir until wilted. Remove the pan from the heat. Taste, then season with salt and pepper.

Combine 1 tsp olive oil and ½ tsp balsamic vinegar in a large bowl and season with salt and pepper. Add the remaining spinach and toss to coat. Divide the beef ragu and potato wedges among bowls. Serve with the dressed spinach and enjoy!

Don't feel like fresh spinach on the side? Simply add all the spinach to the ragu in Step 4.