Beef Ragout with Mashed Cauliflower

Ingredients

• 1 head cauliflower
• 1 Tbsp butter
• 1/2 tsp chicken base-Better Than Bouillon
• 1 clove garlic
• To taste salt and pepper
• 2 Tbsp olive oil
• 1 medium onion
• 2 cloves garlic
• 6 oz can tomato paste
• 1/2 cup red wine or beef broth
• 28 oz can diced tomatoes
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 whole bay leaf
• 2 Tbsp soy sauce
• 1 tsp salt, optional
• 2 tsp brown sugar
• 2 cups shredded beef

Directions

1. For the mashed cauliflower, set a large pot of water over high heat and bring it to a rolling boil. As it heats, trim away the cauliflower stem and separate the head into florets. When the water is boiling, add the cauliflower and cook for about 10 minutes, until the pieces are extremely tender. Scoop out and save about 1/2 cup of the cooking water, then pour the cauliflower into a colander to drain.
2. Put the drained cauliflower back into the pot, with the burner off. Add the butter, chicken base, and 1 clove of minced garlic. Mash with a potato masher or blend with an immersion blender, working in a little of the reserved cooking water if the mixture seems too dry. Add salt and pepper to taste.
3. For the ragout, chop the onion into small dice and mince the garlic. Place them in a large pot with the olive oil, then cook over medium-low heat for 3-5 minutes, until softened. Stir in the tomato paste and keep cooking for about 5 minutes, stirring as it goes, to deepen the flavor.
4. Pour the wine or beef broth into the tomato paste mixture and stir to combine. Add the diced tomatoes with their juices, basil, oregano, bay leaf, soy sauce, and brown sugar.
5. If the shredded beef is frozen, thaw it first, then drain away the cooking liquid. Stir the beef into the pot until everything is evenly combined. Bring the mixture to a gentle simmer and cook for 30 minutes, stirring now and then. Taste at the end and season with salt as needed; about 1 tsp may be right, but begin with 1/2 tsp.