The good thing about this supper is that you can cook everything beforehand and put it together, then just bake in the oven when you’re ready to eat.
Finely chop the onion. Heat the olive oil in a large fry pan and cook the onion for 10 minutes. Add the garlic and minced meat and stir over high heat until it browns. Sprinkle with flour and cook, stirring, for 3 minutes.
Add the white wine and boil for 1 minute, then add the tomatoes, tomato puree, stock, sea salt, pepper, nutmeg and rosemary sprigs. Partially cover and cook gently for 45 minutes.
© 2002 Jill Dupleix. All rights reserved.