Vince Garreffa, SPICE's resident butcher, put out the challenge in our Spring edition to people's best recipes for hen's in their Autumn years. We love this one, which came in from Angela Massarotto of North Beach; it's a masterwork of simple goodness. If you've got your own recipe for hens, send it in to us. Vince has promised a box of Margaret River free-range hens to any that takes his fancy.

Hen With Sugo

1/2 hen
1 onion
1 bottle[7S0ml] of tomato puree (or alternatively use canned tomatoes)

Dice the onion and cut up the hen into 4-5 pieces. In a pot add olive oil. Once the oil is relatively hot add the diced onion and meat. Turn down the heat and cook until the onion is soft and the meat has browned, stirring occasionally. Add the tomato puree, salt and pepper.
Bring to the boil. Once it starts to boil turn the heat down and simmer for at least 2 hours or until meat is tender.
Add sauce to pasta or as an accompaniment to polenta. The meat can be eaten separately or add alongside the pasta or polenta.
This sauce is absolutely delicious and the meat is tender and tasty. I often buy fresh Italian bread and pour this sauce on top and have it as my lunch. Yum!!!!