Beef Ragout with Mashed Cauliflower

Cauliflower:
    1 head cauliflower
    1 tbs butter
    1/2 tsp chicken base
    1 clove garlic, minced
    salt and pepper to taste

Ragout
    2 tbs olive oil
    1 medium onion, diced
    2 garlic cloves, minced
    6 oz. tomato paste
    1/2 c red wine (or beef broth)
    28 oz. diced tomatoes
    1/2 tsp dried basil
    1/2 tsp dried oregano
    1 whole bay leaf
    2 tbs soy sauce
    1 tsp salt
    2 tsp brown sugar
    2 c shredded beef


To make the ragout, saute onion and garlic in olive oil until tender.  Add tomato paste and continue to stir and cook for 5 minutes (this will slightly carmelize the sugars in the tomato paste).  Stir in the wine, add diced tomatoes, basil, oregano, bay leaf, soy sauce and brown sugar.  Add shredded beef and stir all together.  Allow to simmer for 30 minutes, stirring occasionally.  Add salt as needed.

While ragout simmers, heat a large pot of water and remove stem from cauliflower and cut into florets.  Once water begins to boil, add cauliflower and continue to boil for about 10 minutes or until it is very tender.  Save about 1/2 c of cauliflower water and drain the rest in a colander.  Return to pot with heat turned off.  Add the butter, chicken base, and garlic and mash together (or use an immersion blender), adding back water if it becomes dry.  Season with salt and pepper to taste.

Serve ragout over cauliflower.


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