Mince and dumplings
Method
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Heat the oil in a large saucepan or flameproof casserole and cook the onion, garlic, celery and carrots for 15 minutes, stirring occasionally until soft and pale golden-brown.
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Add the minceand cook for a further five minutes.
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Add the tomatoes, tomato purée, beef stock, red wine, sugar and bay leaf. Add a good pinch of salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally.
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For the dumplings, put the flour in a bowl and stir in the suet, salt and parsley. Make a well in the centre and add enough cold water - you’ll need around 200ml/7fl oz - to mix to a soft, spongy dough. Use lightly floured hands to roll into 12 small balls.
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Place the dumplings carefully on top of the mince. Cover with a tight-fitting lid and cook over a medium heat for 18-20 minutes, or until the dumplings are cooked through and well risen.
Ingredients
For the mince
- 2 tbsp sunflower oil
- 1 large onion, thinly sliced
- 2 garlic cloves, finely chopped
- 2 celery sticks, peeled, finely sliced
- 2 medium carrots, diced
- 500g/1lb 2oz lean beef mince
- 1 x 400g/14oz can chopped tomatoes
- 2 tbsp tomato purée
- 350ml/12fl beef stock
- 150ml/5fl oz red wine
- pinch caster sugar
- 1 bay leaf
- salt and freshly ground black pepper
For the dumplings
- 250g/10oz self-raising flour, plus extra for rolling
- 125g/5oz shredded beef suet
- ½ tsp fine sea salt
- 2 tbsp chopped fresh parsley
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