Recipe contributed by Chris Charge taken from Toby Puttocks Daily Italian as part of her Go Getter’s Presentatin NOV 2010
Ingredients : stage 1
• 600 grams shoulder beef or stesing beef
• 3 onions 3 carrots 2 bay leaves
• 1 bunch celery sticks or I used the tops of a bunch of celery
• olive oil
• 3 cloves garlic
• 1 onion
• 2 carrots
• 3 sticks celery
• 1 tbls rosemary
• 1 red chilli
• 1 ½ glasses red wine
• 2 cans 4oo g tomatoes
place all ingredients of stage 1 into a saucepan cover with water and cook(simmer) for about 1 to 2 hours until meat is tender and almost falls apart.
Remove from stove and allow to cool .once cooled drain meat and keep left over liquid. Discard vegetables.
Stage 2 :
chop onion and garlic in TM then add carrot, celery, chilli and rosemary and chop for 5 seconds on speed 5.
now cook on 100 for 7 minutes on speed 1.add the wine and continue cooking until it has evaporated, now add the left over liquid from stage 1 and cook on Varoma until this has reduced by half. Now add the tomatoes and continue cooking on Varoma until you have similar volume as the meat.
Now add the meat with the liquid and pour over your cooked pasta.