Harissa beef & tomato bulgur

Use our beef and lentil ragu recipe as the base to make this easy, speedy bulgur wheat dish. It's a filling family dinner for busy weeknights

Ingredients

• 1 tbsp olive oil
• 1 red onion , finely chopped
• 300 g butternut squash , chopped
• 2 tbsp tomato purée
• 2 tsp ground cumin
• 0.5 tsp ground cinnamon
• 250 g bulgur wheat
• 250 g vine tomatoes , roughly chopped
• 800 ml vegetable stock
• 1 -2 tbsp harissa (depending on how spicy you like it)
• 800 g leftover ragu (see recipe below)
• small handful of mint leaves
• 25 g pine nuts , toasted
• lemon wedges and natural yogurt, to serve

Steps

1. Heat the oil in a saucepan over a medium heat and fry the onion and squash with a pinch of salt for 5-7 mins until beginning to soften. Mix in the spices, bulgur, tomatoes and stock. Season well and bring to a simmer, then bubble for 7-9 mins until tender, adding a splash of water if needed.
2. In a second pan, stir together the harissa, ragu and a generous splash of water, then bring to a gentle simmer and cook for 7-9 mins until piping hot.
3. Serve the tomato bulgur with the harissa beef and top with a scattering of mint and pine nuts. Add lemon wedges and yogurt on the side, if you like.