One thing I love about this recipe is its flexibility. You can make a delicious stew with big cut of chunky meat, served with mashed potato or rice. With minced meat, you can make an amazing pasta sauce. Leftover sauce could be eaten on toast for lunch too!
I do recommend to make a large pot of sauce, it freezes really well.
Ingredients (serves 6):
3 garlic cloves, finely chopped
Heat oil in a large, heavy-based suacepan over medium heat. Add carrot, onion and garlic. Cook, stirring occasionally, for 5 minutes or until soft.
Add beef with pinch of salt and pepper. Cook, stirring with a wooden spoon, for 5 minutes or until beef begins to brown. Add wine to deglaze the pan, and cook for 8 minutes until most of the wine is evaporated.
Add in chopped tomato and tomato paste. Simmer for 10 minutes until the liquid is much absorbed into the meat.
Pour in beef broth, rosemary, thyme and bay leaves. Put the lid on and cook for 1 1/2 hours.
Stir in cream and cheese. Garnish with chopped parsley. Serve with pasta.