What makes this classic recipe the bomb is Laura Santtini’s Bomba XXX tomato puree. Made with triple concentrated tomatoes, rich red wine and a trio of veggies, it’s the perfect condiment to have on hand to enhance any dish!
1 pack (about 375g) of cubed lean Beef
1 can of diced tomatoes, ½ the liquid drained
1 white onion, chopped
3 cloves of minced garlic
2 medium parsnips, chopped
2 medium carrots, chopped
1 cup of fresh brussels sprouts (if using frozen, toss in during the last 10-15 minutes of cooking time)
11/2 tbsp. Each of chopped fresh Thyme/ sage
3 tbsp. of Laura Santini’s Bomba XXX (Flavour 21)
1 cup of red wine (or beef stock)
1 tsp. of sea salt and pepper
Brown the beef in a large heavy pot with a bit of oil.
Meanwhile… prep and chop carrots, parnsips, garlic, herbs and wash brussels sprouts (if using fresh ones).
Once the beef is browned, add the veggies, garlic and herbs to the pot and stir to combine. Let cook a few more minutes.
Once fragrant and beginning to soften, add in Bomba XXX paste and red wine (or beef stock). Stir again to combine.
Bring the liquid to a boil, pop a lid on and reduce heat to simmer on low for 45-60 minutes until veggies are soft and beef is tender. If you find there isn’t enough liquid, add some water or more beef stock throughout cooking time.
Alternately, you could throw all ingredients into a slow cooker. Cook on low for 8 hours or on high for 4 hours.