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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. butter
- 1 olive oil (tablepsoon)
- 500 grams beef (vension, or duck, should be suitable for slow cooking e.g. casserole steak)
- 1 carrot
- 1 piece celery
- 1 onion (small)
- 1 clove garlic
- 1/2 tsp. fennel seeds
- 4 sprigs fresh rosemary (or thyme)
- 1 pinch cinnamon (only if using vension or duck)
- 1 glass red wine (optional)
- 1/2 can chopped tomatoes
- 500 mL beef stock
- salt
- pepper
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Directions
- In a casserole pot, heat the butter and olive oil over a high heat. Add in the meat and brown all over.
- Once browned, add in the finely chopped onion, celery, carrot and garlic along with the fennel seeds, herbs, cinnamon (if using), salt and pepper. Lower the heat and cook for five minutes.
- Add in the red wine if using, the tomatoes and the beef stock. Put on the lid and cook on a very low heat for at least 2 hours. The meat should be really tender and you should be able to break it up with a fork.
- Ensure all the meat is broken up before serving with pasta (pappardelle or rigatoni works the best of this sauce). Reserve a small amount of the pasta water to stir through.
NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat10g50% |
| Trans Fat1.5g |
| Cholesterol95mg32% |
| Sodium570mg24% |
| Potassium930mg27% |
| Protein28g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A60% |
| Vitamin C15% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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