Method:

1. In a heavy-based wide casserole dish, brown your meat a little at a time so that it doesn’t stew.
2. Once all the meat has browned, add the onion and the garlic cloves. Stir a few times.
3. Add the tomato paste and sweet paprika, and cook for a few minutes.
4. Add the canned tomatoes, sugar, salt, pepper, cinnamon and bay leaf as well as the half cup of olive oil.
5. Add 1 litre of water or chicken stock if you like, close the lid, and simmer gently for about 1 hour. Check every so often and stir.
6. The liquid will evaporate, leaving a lusciously thick tomato sauce. The meat should be soft and melt in your mouth.
7. If the meat needs more cooking, just add a little more water and continue to simmer. In the final 15 minutes, add the 2 tablespoons of oil, basil leaves and red wine vinegar

For chef quality results, we recommend using Anolon cookware!