Large on ingredients and short on time, this week’s main cook-up was a hearty ragout. To be fair, we haven’t had the appetite to justify such a wintery pot, so this has in fact fed us for most of the week: with potato gnocchi and stir-fried cabbage, flatbreads, with salad and new potatoes and even sloppy-Joe pizza style with extra tomatoes and a flat pizza base. It is a massive meal in a bowl – but how much you eat is up to you!YOU WILL NEED:
1 pack Cornish minced beef; 2-3 Primrose Herd sausages, each cut into 4 chunks; 1 lonely leftover rasher of back bacon, roughly chopped; 1 onion, finely diced; 2-3 carrots finely diced; 1 leek (white part only) finely diced; 2 cloves garlic, smashed with something heavy and husks removed; As many fresh herbs as you can get your hands on: chives, sage, fennel, basil, marjoram, tarragon – all will do!; 1 punnet cherry tomatoes; 2 cans plum tomatoes; Dessert spoon balsamic vinegar.
TO MAKE
Heat a large heavy-based pan and throw in the mince, bacon and sausages. Cook over a high heat for 5-6 minutes stirring frequently to prevent sticking. The meat will caramelise round the edges to a deep brown, this all adds to the flavour.
While the meat is browning, cut onion and carrot. Tip into the pan with the garlic and add a splash of water from the kettle. Stir vigorously then adjust heat down slightly.
Chop the leek and add to the pan along with the cherry tomatoes. When the tomatoes have burst (3-4 minutes) add in the canned tomatoes. Half fill the empty cans with water, chuck this in as well swilling the cans of all the juice as best you can.
Turn heat right down, stir in the vinegar and simmer for 45 minutes, or longer if you want to reduce the sauce to be especially thick.
After 30 minutes add the fresh herbs, if the sauce is too thick add some water.
Serve with pasta, flatbread or baked polenta – and something green! The stew is hearty and with a rich flavour so a little really does go a long way.
Tip: chicken livers are a great addition, chop finely and add along with the other meat.