1 very large onion, chopped finely
1.3 pounds of meat with a bone – I used stewing steak and beef ribs
Half a bottle of red wine…or more
Sea Salt and Freshly Ground Black Pepper
Raise to a high heat, put the pieces of meat into the pan and fry for a few minutes until brown on all sides.
Add the wine and simmer for a couple of minutes.
Stir in the tomatoes and leave to simmer, with the lid on, very gently for 1 1/2 hours.
Test the meat, if it is tender add the basil, if not simmer for a little longer and add a little tomato paste.
After adding the basil cook gently without the lid for a further 1/2 hour and check for seasoning.
Serve with your favorite pasta. Mine happens to be Penne.
Remember however to eat just one serving. I know, I had a hard time too!
1/4 cup lemon curd
12 dried red chilies
1 tablespoon of Szechuan peppercorn
5 slices of peeled ginger
5 slices of garlic
1 stalk of scallion (julienned for garnishing)
1 sprig of coriander (for garnishing)
1 fresh red chili (julienned for garnishing)
3 tablespoons of soy sauce
1 tablespoon of Chinese cooking wine
Salt to taste