For the mince
- 1 tbsp sunflower oil
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 2 celery sticks, finely sliced
- 2 medium carrots, diced
- 500g beef mince
- 1 can chopped tomatoes
- 2 tbsp tomato purée
- 350ml water
- 150ml red wine
- 1 bay leaf
- salt and freshly ground black pepper
For the dumplings
- 250g self-raising flour, plus extra for rolling
- 125g shredded beef suet
- ½ tsp fine sea salt
- 2 tbsp chopped fresh parsley
Heat the oil in a large saucepan and cook the onion, garlic, celery, and carrots for 15 minutes, stirring occasionally, until soft.
Add the mince and cook for a further five minutes.
Add the tomatoes, tomato purée, water, red wine, and bay leaf.
Add a good pinch of salt and freshly ground black pepper.
Bring to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally.
For the dumplings, put the flour in a bowl and stir in the suet, salt and parsley.
Make a well in the centre and add enough cold water - you’ll need around 200ml - to mix to a soft, spongy dough.
Use lightly floured hands to roll into small balls.
Place the dumplings carefully on top of the mince.
Cover with a tight-fitting lid and cook over medium heat for 20 minutes, or until the dumplings are cooked through and well risen.