This dish is so addictive! Creamy (yet without cream) and full of flavor. I use brown brothers moscato in my dish because that's what wine i had on hand. Always use a wine you would drink when cooking then you know it will taste great!

Ingredients:

2 teaspoons Olive Oil
3/4 Chicken Breasts
2 Garlic Cloves, crushed
1 Brown Onion, diced
1 Cup White Wine
1 Tin Cream of Chicken Soup
1 Cup Chicken Stock
1/4 Cup Dijon Mustard
2 teaspoons White Sugar
1 Carrot, sliced thinly
500g Baby Potatoes, halved
1/2 Cup Frozen Peas
1/2 Cup Green Beans

Method:

Heat oil in an large deep frying pan. Add chicken, cook until browned on both sides. Transfer to a plate. Add onion and garlic to the frying pan, cook stirring for 2mins. Add wine, simmer stirring for 3mins. Add soup, 1/2 cup water, stock, mustard, and sugar. Stir to dissolve mustard. Add carrot, potato, peas and beans. Add back in the chicken cover and simmer for an hour. Season and serve.

A warm and comforting stew. A great dish to set and forget. Can be made in the slow cooker as well.

Ingredients:
2 Tablespoons Olive Oil
500g Gravy Beef, large dice
1 Brown Onion, diced
1 Carrot, diced
2 Garlic Cloves, crushed
1 Tin Tomatoes
500ml Beef Stock
1/2 Cup Pearl Barley
2 Rosemary Sprigs

Method;

Heat oil in a large casserole dish over a medium heat. Cook the beef in batches, turning occasionally until browned. Transfer to a bowl. Add onion and carrot to a bowl and cook, stirring for 5mins or until onion softens. Add garlic and cook for 1min. Return the beef to the pan with the tomatoes, beef stock, barley and rosemary. Bring to the boil. Reduce heat to low and cook for 2hrs, covered. Season well and serve.

This ragu is utterly divine. Full of bold flavors as well as rich and filling. This ragu was inspired by a meal i had at Jamie Oliver's a few years ago.
The recipe uses Chianti, which is a type of red wine, its the only red wine i cook with now because of the flavor it gives, also the milk added at the end creates such a creamy taste which id never experienced before.

Ingredients:

2 Tablespoons Olive Oil
2 Tablespoons Butter
1 Onion, finely chopped
1 Carrot, finely chopped
2 Garlic cloves, crushed
80g Bacon, diced
250g Beef mince
250g Pork Mince
1 Tablespoons Dried Oregano
3 Tablespoons Tomato Paste
250ml Chianti (type of red wine, its delicious)
500ml Beef Stock
125ml Milk
500g Spaghetti, cooked
Parmesan Cheese to Serve

Method:
Heat oil and butter in a large, deep saucepan over a medium heat. Add Onion, carrot and garlic, stirring until its a nice golden colour. Add bacon and cook for 5mins, then add mince and oregano. Break up mince with a wooden spoon ,season with salt and pepper and cook for 8mins or until everything is browned. 
Add wine and let it simmer until it looks like its mostly evaporated. Pour in stock and add tomato paste, mix well. Bring to the boil and then simmer half covered for 45mins, stirring regularly. Add milk and let simmer for another 15mins. Season to taste. Add mixture to cooked pasta and sprinkle with parmesan cheese.