Beef with Tomatoes & Red Peppers

Serves 2-3 per 250g pack of Red Ruby Lean mince

STEPS

  • Peel and finely chop the onion.
  • Quarter the pepper lengthwise, remove and discard the stem, seeds and white spine. Dice finely.
  • Put the tomatoes into a basin and cover them with boiling water. Leave for 2 minutes and then remove to a chopping board with tongs or a slotted spoon.
    To peel - pierce with a sharp knife and the skin will come away easily. Quarter, scoop out all the seeds and discard. Dice the remaining flesh.
  • Heat a generous quantity of olive oil and fry the onion and pepper over a medium heat for a good 10 minutes, until soft.
  • Add the mince and fry until brown, stirring occasionally.
  • Add the tomato, garlic, all the seasonings and enough red wine to cover.
  • Stir and bring to the boil. Reduce the heat to allow a gentle simmer, lid and cook for 1½ - 2 hours.

Because of its richness and intensity of flavour, plain basmati rice is the perfect foil.

YOU'LL NEED

  • 250g Red Ruby Lean Mince
  • 160g onions
  • 1 whole red pepper
  • 1 large or 2 medium fresh tomatoes
  • 2 cloves minced garlic
  • ½ - 1 tsp mild paprika (smoked or plain)
  • 2 tbsp shredded fresh basil
  • ½ tsp salt
  • 5 whole black peppercorns
  • generous glug of olive oil
  • dry red wine.

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