Beef
Classic Bolognese Ragu with Tagliatelle
If you go to Italy and order this classic, rich, meaty Bolognese sauce, you will find it is intended to complement pasta: in true style the pasta rather than the sauce is the primary component. The ragu contains tomato, an essential part of the complex flavours that develop. Serve the sauce on the tagliatelle and always accompany the dish with red wine.
Fillet of Beef in a Thai-style Marinade
I love easy dishes for the summer months. This eye fillet of beef is simple to prepare ahead, and the beef is given a tasty jolt with traditional Thai ingredients. Marinate overnight, cook ahead and serve cold, so that it can be cut into thin slices, accompanied by the cooling combination of cucumber and mint.
Five-spice Beef Sirloin with Wasabi and Herb Gravy and Roast Vegetable Salad
I like to add lots of flavour when I roast a piece of beef, even if it is simply masses of herbs from the garden, or a simple spice rub like this. And to ring the changes from horseradish, the usual accompaniment to beef, try adding a little wasabi (now grown in New Zealand) to the gravy.
Lasagne
Everybody loves lasagne! This full-flavoured version has lots of vegetables in it so it’s a balanced and filling meal on its own. The vegetables are well hidden so that even picky vegetable eaters will love it.
