|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|
|Pepper, to taste|
|1 1/2-2||pounds cooked beef, cut in bite-size pieces|
|1||tablespoon chopped parsley|
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