When you think about refining cook, no one has come close to Margaret’s recipe. She told us all how to cook in Australia!
Step 1On med-high heat, fry the onion, carrot and celery until onion is softened. Add the meats and fry, stirring constantly to avoid lumps, for about 10 minutes until browned
Step 2Add the meats and fry, stirring constantly to avoid lumps, for about 10 minutes until browned. Throw in the wine, bring to the boil and burn off the alcohol. Add the tomato paste, stir in thoroughly, and then the tomatoes.
Step 3dd a reasonably generous quantity of water to cover the meat. Bring to the boil and leave on a lively simmer covered. You are going to cook it at this temperature for at least several hours. The longer the better. Six hours is better. Because it’s actually bubbling away, it means that you do need to check it from time to time to add water as required.
Step 4This is really good, just some parmesan on top to serve. True it takes a while on the way in, but on the way out you have, for two people, four meals ready at the push of a defrost button. And most of the cooking time, you are reading or knitting or doing Goodreads or….whatever your idle preference is.