This simple ragù imitates an Italian dish that’s usually made with fresh beef and tomatoes, simmered for hours until the meat falls apart in delicate fronds at the touch of a fork. Stewed steak in gravy perfectly replicates the slow-cooked tender meat of its grander cousin
1 large onion, finely chopped, or 140g/5oz frozen diced onion
1 tbsp garlic paste or chopped garlic
2 tbsp vegetable oil
1 tsp dried herbs
300g tin sliced or baby carrots, rinsed and drained
400g tin brown or green lentils, rinsed and drained
2 x 400g tins stewed steak in gravy
2 x 400g tins chopped tomatoes
175ml/6fl oz red wine (optional, see Recipe Tip)
1 tbsp vinegar (any kind)
