Arts and Entertainment your connection to The Boston Globe

Rougaille beef

Serves 4

2 cloves garlic, finely chopped
1 piece (1 inch) fresh ginger root, peeled and finely chopped
1 tablespoon olive oil
1/2 small onion, thinly sliced
1 tablespoon dried thyme, or leaves from 2 to 3 sprigs fresh thyme
1 can (14 1/2 ounces) diced tomatoes
1 can (15 ounces) tomato sauce
1 teaspoon salt
Pepper, to taste
1 1/2-2 pounds cooked beef, cut in bite-size pieces
1 tablespoon chopped parsley
1. In a small bowl, combine the garlic and ginger.

2. In a flameproof casserole over medium heat, heat the oil. Add the garlic mixture and cook, stirring frequently, for 1 to 2 minutes or until they are fragrant. Add onion and thyme; cook, stirring occasionally, for 5 minutes or until the onion just begins to color.

3. Add the diced tomatoes and cook, stirring, for 5 minutes or until most of the liquid has evaporated. Add tomato sauce, salt, and pepper, and continue cooking for 5 minutes more or until the sauce thickens.

4. Add the beef and cook, stirring often, for 3 minutes or until meat is heated through. Sprinkle with parsley. Serve hot with rice and beans. Adapted from Josiane Domenici