One of my friends keeps on giving me shit about not having enough meat recipes. So Simone, this is for you.

I got this recipe from the kind chef at the L.A Museum of Art’s cafe. It’s pretty basic but I think what makes this magic is simmering the wine until it’s syrupy.

• Stew beef (anything with fat running through it), cubed
• Bottle of red
• Onions, carrots, potatoes and any root veg you have lying around, roughly chopped.
• Store-bought beef stock or three cups of homemade stock

1. Get a big pot, add a little, little bit of olive oil and when the temperature is on high, brown your cubed meat. Do it in batches if there’s heaps.
2. Take out the beef and set aside. Turn the heat down to low, add the veg and stir on low until the brown bits of the beef come of the bottom of the pan.
3. Add two cups of red wine. Drink the rest, if you’re into that. Simmer until the wine is almost halfed and syrupy. Don’t boil otherwise your veg would turn into mash.
4. Add the stock and add enough water so everything is covered. If you’re using store-bought stock, don’t add salt but add pepper.
5. Bring to the boil until the sauce thickens and then simmer for two hours, at least. The longer, the better. Serve with some crusty bread.

You will need:

• three strips of bacon per person (unless you’re using non-American bacon, in which case use two)
• buns cut in half or lightly toasted bread
• one overtly ripe tomato, washed and sliced. Remember to smell your tomatoes at the market. The more they smell like tomato, the better it will taste. No smell = no taste.
• rocket (arugula) lettuce
• sliced onion
• four tablespoons of good mayo
• 1 clove garlic
• half a lemon
• salt & pepper

1. Slice your onions and tomatoes.
2. Turn a pan to medium and fry up the bacon until it’s brown and crispy. Leave to drain on absorbent paper.
3. Dice the clove of garlic very finely. When you think it can’t get any smaller, add a sprinkle of salt (which draws out the moisture) and dice until it’s practically smooth.
4. In a small bowl, mix half the garlic clove, four tablespoons of mayo and salt and pepper. Add a quick squeeze of lemon juice. Adjust to taste.
5. Smooth some of the garlic mayo onto the bottom of your sandwich, add the salad, then tomatoes, onions and bacon. Add some garlic mayo on the top of your bun and bob’s your uncle. Eat promptly.

The funny thing about our making-of; I had my wisdom teeth removed on Tuesday. Come Thursday, I was all gung ho to eat some real food. I made the mashed potato but then the pain killers I took an hour ago kicked in and I was stuck on the couch while W. took over. I couldn’t even drain the potatoes. My hand-eye co-ordination was that whacked out. Those American drugs eh. The plus side, I was assured W. can still follow a recipe and I haven’t turned his brain to gobblegook.

The best thing is, this is such a week day meal. Quick and satisfying. I was a bit hesitant of adding two onions to five sausages but it was great. It caramelises down to a yum sauce.

Prep time – 10 minutes
Cook time – 25 minutes

Ingredients:

• 1 tbsp olive oil
• 450g good quality pork sausages
• 2 onions, sliced
• 1 garlic clove, minced
• 1 tsp fennel seeds
• 100g/4oz red grapes
• 2 tbsp red wine vinegar (balsamic will do in a fix)
• Pre-made mashed potato made any way you like

Directions:

1. Heat olive oil in large frying pan set over a medium heat. Tip in sausages, cook for 10 mins over medium/high heat, turning every so often. Stir in onions, then leave to cook five mins more until sausages are browned and onions are softened.
2. Add minced garlic, fennel seeds & grapes and cook for 5 more minutes, stirring often. The grapes should start to soften. Pour over vinegar and swirl aroud pan (The fancy word for this is deglazing). Cook for a few more minutes until onions are sticky.
3. Serve with reheated mash.