Beef ragu with parsnip

Ingredients

• 550 grams beef mince
• 1/3 cup chopped flat-leaf parsley
• 2 tablespoons vegetable oil
• 1 medium brown onion, cut into thin wedges
• 2 cloves garlic, crushed
• 3 bacon rashers, rind removed, chopped
• 2 medium carrots, cut into 2 cm pieces
• 3 celery sticks, thinly sliced
• 2 400g cans diced tomatoes
• 400 grams small parsnips, peeled, chopped
• 2 medium potatoes, peeled, chopped
• 20 grams butter
• 1/3 cup warm milk