AUTUMN is here and Quality Standard beef and lamb has put some cheery, warming recipes together for its latest booklet.

Dip into it for inspirational family meals and great tasting, affordable dinner party ideas.

Quality Standard ambassador Angela Hartnett said: “Everyone loves a juicy steak dinner but it can be an expensive choice for a dinner party if you’re feeding a lot of people. Choose less expensive cuts of meat like rump or flank, which are full of flavour, and you can make a delicious dish just by adding porcini mushrooms and serving with rice.”

The new booklet has dozens of intereseting recipes, as well as tips and a few pointers to Christmas and new year entertaining.

Recipe: Veal and pancetta ragu

Cook’s tip: Lean beef mince could be used as an alternative if you can’t get hold of veal.

Serves 4

Ingredients

450g/1lb lean veal mince
25g/1oz dried porcini mushrooms, soaked in 100ml/3½ oz warm water
15ml/1tbsp olive oil
1 medium onion, peeled and finely chopped
1 celery stalk, finely chopped
1 large clove garlic, peeled and finely chopped
50g/2oz pancetta cubes or thick cut back bacon, diced
Small handful fresh thyme leaves
15ml/1tbsp tomato puree
1.25ml/ ¼ tsp freshly grated or ground nutmeg
100ml/3½ fl oz dry red wine
1 sachet bouquet garni
300ml/½ pint good, hot beef stock
Salt and freshly-milled black pepper
15-30ml/1-2tbsp crème frâiche or double cream
15-30ml/10½ oz dried papperdelle or rigatoni pasta
Freshly grated parmesan and fresh thyme leaves, to garnish.

Method

Drain the mushrooms, reserving the liquid, roughly chop and set aside.
Heat the oil in a large non-stick frying pan and cook the mince, onion, celery and garlic over a low heat for four or five minutes, or until soft. Add the pancetta or bacon and thyme leaves. Cook for a further four or five minutes, stirring occasionally.
Add the tomato puree, nutmeg, wine and bouquet garni. Cook for two or three minutes. Add the mushrooms, the reserved liquid and stock. Season.
Bring to the boil, reduce the heat, cover and simmer for about one to one-and-a-half hours, stirring occasionally. Five minutes befor the end of cooking time, stir in the crème frâiche or double cream and remove the bouquet garni.
Meanwhile, cook the pasta according to the packet instructions, drain and return to the pan.
Add the veal ragu, toss to coat and spoon into dishes. Garnish with freshly grated parmesan and fresh thyme leaves. Serve with a winter salad and garlic bread.

The simply beef and lamb booklet is available free at Quality Standard butcher shops or call 0870 6063030. Alternatively, download from simplybeefand lamb.co.uk/recipecub.
Meanwhile, you might like to treat the family to this dish made with veal and pancetta.