This is another of Vince Garreffe's recipes that he has allowed me to Thermomix up (just slightly). Thanks Vince. If you are not from Perth, and have no idea who he is, go and have a good read HERE. He is Perth's own big hearted celebrity butcher who has risen countless amounts of money for Lifeline WA with his generosity of spirit. He has literally saved 100's of lives through this effort. Once you have met Vince, you are not likely to forget who he is!
This recipe appears in its original form in his cookbook, sales of which also help Lifeline. So head over to his site and get your copy.
In the meantime, give this a whirl. You won't regret it!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 2 Brown Onion peeled and quartered
- 8 Garlic Cloves peeled
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 20 Grams Butter BUY
- 250 Grams red wine
- 3 Tins Diced Tomatoes
- 1 Handful fresh parsley leaves
- Pink Salt Flakes and pepper to taste BUY
- 1 Kilo diced lamb fillet
- 250 Grams fresh or frozen peas
- 1 Handful Basil
Preheat oven to 140°C.
Place onion, garlic, EVOO and butter into the Thermomix bowl. Chop 5 sec/speed 5. Saute 5 min/Varoma/speed 1.
Add wine and cook 5 min/Varoma/speed 1. Add tomatoes, parsley, salt and pepper and combine 5 sec/speed 3.
Meanwhile, heat a large oven proof pot over a high heat. Splash a little EVOO in the pot and brown the lamb.
Add tomato mixture and stir to combine. Place lid on the pot and into the oven. Cook 4 hours.
Add peas just when you are ready to serve.
Cook spaghetti as per packet instructions.
Serve over spaghetti, garnished with basil leaves.