For The Beef Ragu

For The Sweet Potato Wedges

To Serve

  • Hamburger buns 600 g
  • Mixed green salad 150 g
  1. For The Beef Ragu

    • Finely dice the onions, mushrooms and carrots. Heat 20ml of oil in a large pan and sweat the chopped vegetables for 5-6 minutes or until all the vegetables are soft and translucent. • Add the beef mince to the pan and cook on a high heat for 4-5 minutes using a spoon to break down any large pieces of mince. • Mix through 8g of the KNORR Garlic Puree and cook out for 2 minutes. Add the KNORR Tomatino and water, bring to the boil and simmer for 20 minutes. Remove from the heat and set aside.
  2. For The Sweet Potato Wedges

    • Meanwhile heat an oven to 180°C. • Cut the sweet potatoes into wedges. • In a large bowl, toss the sweet potato wedges, 10g of the KNORR Garlic Puree and 40ml oil and place on a tray lined with greaseproof paper. • Roast in the oven for around 15-20 minutes or until the wedges are golden and soft inside. • Keep warm and set aside.
  3. To Serve

    • To arrange the Sloppy Joe, cut the burger buns in half and fill with the beef ragu, add optional extras such as gherkins or cheese. • Serve alongside a mixed salad and the roasted sweet potatoes.