Heat up the oil in a large pot. Add the meat and sear it for 5-6 minutes. Add carrots, celery, onions, garlic and tomato puree then braise for a further 5 minutes, stirring continuously.
Deglaze with wine and stock and add the tomatoes, bay leaf and clove. Bring to the boil then reduce the heat and simmer the sauce for 20-30 minutes until nearly all the liquid has evaporated.
Before serving, season to taste with salt and pepper.
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A traditional Scottish dish with a Donald Russell twist4-8 SERVINGS£19.00
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- A handy midweek meal
We enjoyed this served over a large baked potato. Will be reordering. By Judy - 10th Sep 2014
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