Lula

Method

Heat olive oil in a large heavy-bottomed pot and brown the beef mince over medium-high heat, breaking it up with a spoon until cooked through. Add finely chopped onions and garlic, sauteing until softened and fragrant, approximately 3 minutes. Stir in tomato puree and cook for 2 minutes before deglazing with red wine, scraping up any browned bits from the base of the pot. Add beef stock, cinnamon stick, bay leaf, salt and pepper, then reduce heat to low and simmer gently, partially covered, for 45 minutes to 1 hour until the sauce is rich and thickened. The lula is ready when the meat is very tender and the flavours have melded together into a deep, warming braise. Serve hot with crusty bread, rice or mashed potatoes.