Archive for the ‘Tomato Puree’ Category

Chicken Red Wine and Garlic Casserole (Mary Berry)

March 8, 2016

Chicken Red Wine and Garlic Casserole (Mary Berry)

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Shepherds Pie with Bubble and Squeak Topping (Weight Watchers)

February 19, 2016

Shepherds Pie with Bubble and Squeak topping (Weight Watchers)

Easy Tomato Soup with Pesto (Mary Berry)

November 19, 2015

Easy Tomato Soup with Pesto (Mary Berry)

Bolognese Sauce (Mary Berry)

November 18, 2015

Bolognese Sauce (Mary Berry)

Spiced Vegetable Tagine

November 18, 2015

Spiced Vegetable Tagine

Slow cooked lamb and White Bean Stew

September 15, 2015

Slow cooked lamb and White Bean Stew

Chicken With Apricots (Madhur Jaffrey)

October 2, 2013

Chicken With Apricots (Madhur Jaffrey)

Chicken and Sweet Potato Curry

October 2, 2013

Chicken and Sweet Potato Curry A

Chicken and Sweet Potato Curry

September 30, 2013

Chicken and Sweet Potato Curry

Beef Short Rib Ragu

September 29, 2013

Serves 8
4 beef short ribs (about 400g each)
500ml red wine
2 tbsp olive oil
2 onions, finely chopped
4 garlic cloves, roughly chopped
1 carrot, roughly chopped
1 celery stalk, roughly chopped
2 tbsp tomato puree
2 litres beef stock
2 x 400g tins whole tomatoes
4 rosemary sprigs
1 fresh bay leaf
Freshly grated pecorino or parmesan, to serve
800g dried pasta

1 Place the ribs in a plastic container in one layer, add the wine, cover and chill overnight.

2 Preheat the oven to 150C/300F/gas mark 2. Heat the oil in a casserole over a medium heat, remove the ribs from the wine (reserving 250ml liquid), pat dry, and cook, occasionally turning, for about 5 minutes or until browned.

3 Remove the ribs, reduce the heat, add the veg and tomato puree, then stir until tender. Add the wine and cook until reduced by half, then gradually add half the stock, a cup at a time, reducing by half each time. Add the tinned tomatoes, herbs, remaining stock and ribs, cover and place in the oven for 4-6 hours until the meat is falling off the bone. Allow to cool. Remove the meat and shred with a fork.

4 Remove the fat from the top of the liquid and set aside 750ml. Strain the reserved liquid and then reduce by half. Add the meat, season to taste and serve tossed with pasta and scattered with pecorino or parmesan.

Recipe supplied by Michelle Power; mybestdaysever.com