Cut the meat into pieces of about 1 1/2 cm. Heat 2 tablespoons of olive oil in the casserole and fry the meat on a high heat for 5 minutes until golden brown. Sprinkle with salt and pepper to taste and remove the meat from the pan with a slotted spoon.
Heat the remaining olive oil in the pan, add the onion, garlic and Italian herbs and stir fry for 3 minutes. Put the meat back in the pan, add the tomatoes and the wine. Bring to boil. Put the lid on the pan and simmer the meat for about 2 hours until fully cooked (longer if necessary). Use the smallest burner of the stove and if necessary, insert a flame distributor. Stir occasionally. Add some extra hot water if necessary.
After 1 hour, cut the aubergines lengthways and cut into slices. Add the aubergine to the stew and simmer until the meat and aubergine are tender and cooked through. Season with salt and freshly ground black pepper.
When the stew is cooked, boil the spaghetti al dente according to the instructions on the package. In the meantime, remove the hard stems from the watercress. Share the spaghetti across 4 deep plates, serve the stew with a spoonful of ricotta and garnish with watercress.
The stove can easily be prepared 1 day in advance and then you have a complete meal with spaghetti the next day in 10 minutes.
- 600 g stewing beef such as blade steak (Irish beef), at room temperature
- 3 tbsp olive oil
- 2 onions, cut into half rings
- 1 clove of garlic, sliced
- 2 tablespoons of dried Italian herbs
- 1 tin of tomato cubes (400 g)
- 250 ml of light red wine
- 2 aubergines
- 300 g of spaghetti
- 75 g watercress
- 4 tbsp ricotta
- Casserole dish