Slow, Slow Beef Short Rib and Rosemary Ragù with Creamy Cauliflower Mash from Wholesome by Sarah Gra

Ingredients

• 1 Tbsp tamari (or Worcestershire or soy sauce)
• 2 sprigs fresh rosemary (or 1 tsp dried)
• 1 cup red wine
• 1 Tbsp balsamic vinegar
• 1 cup good-quality beef or vegetable stock (and another cup to add as you go, if necessary)
• 1 Tbsp tomato paste
• generous pinch each of salt and freshly ground black pepper
• 1–2 Tbsp olive oil
• 1 × 410 g can peeled, chopped tomatoes
• 1 fresh chilli, deseeded and chopped, or ½ tsp dried chilli flakes
• ¼ cup lentils
• 2 cloves garlic, roughly chopped
• 1 medium-sized red onion, chopped
• 1.5 kg beef short rib