Beef in sauce is a recipe my grandmother always prepared for Sunday lunch, and even today it is a dish we often enjoy. It is a beef stew cooked in tomatoes, a recipe similar to the Roman-style pot roast. The sauce is used to dress homemade pasta such as fettuccine, pappardelle, and even gnocchi. Sometimes this sauce is also enriched with pork and lamb if available.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2.2 lbs beef
- 3.5 oz extra virgin olive oil
- 1 spring onion
- 1 clove
- 3 leaves basil
- 14 oz peeled tomatoes
- 1 1/4 cups tomato puree
- 1 1/4 cups water
- coarse salt
- pepper
Tools
- 1 Pot
- 1 Food Mill
- 1 Knife
Steps
Clean the spring onion or onion and finely chop it.
Put the oil in a large pot and bring to heat. On medium heat, warm it up and add the meat. Brown on all sides.
Add the spring onion and salt, let it flavor for 5 minutes. Add 1/2 cup (about 100 ml) of water and cover with a lid. Cook for 40 minutes.
Meanwhile, pass the peeled tomatoes through the food mill. Add the tomatoes, clove, and basil. Cover with the lid again and cook for about 20 minutes.Add the tomato puree and the remaining water. Adjust the salt and cook for about 1 hour on very low heat.
Stir occasionally to ensure the sauce doesn’t dry out too much. If necessary, add a ladle of hot water. The meat will be cooked when it is tender and flakes with a spoon.
Serve hot.
Tips
It keeps for 4 days in the refrigerator.
It can be frozen in containers.
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