Stew with sauce is a succulent second course of meat typical of Italian cuisine. The meat is cooked in tomato sauce with aromatic herbs like basil, which can be replaced with rosemary, thyme, or marjoram. I also add a clove, as my grandmother used to, giving it a different aroma. With the sauce, it’s also possible to dress a good pasta dish like tagliatelle or fettuccine.
Also discover the homemade pasta recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs beef (muscle)
- 1 carrot
- 1 onion
- 1 stalk celery
- 10.5 oz peeled tomatoes
- 1 cup water
- salt
- pepper
- 3.5 oz extra virgin olive oil
- 3 leaves basil
- 1/4 glass white wine
- 1 clove
Tools
- 1 Pan
- 1 Food mill
- 1 Knife
- 1 Lid
Steps
Peel the carrot, clean the celery, and the onion. Finely chop the vegetables with a knife.
Put the oil in a large pan and place it on the heat. Over medium heat, warm up and add the meat. Sauté on all sides.
Add the sauté and let it flavor for 5 minutes. Adjust with salt and pepper. Add 1 cup of water and cover with a lid. Cook for 40 minutes.
Meanwhile, pass the peeled tomatoes through the food mill. Add the tomatoes, basil, and the clove. Adjust with salt. Close again with the lid and bring to cooking, about 1 hour.
Stir occasionally, checking that the sauce does not dry out too much. If necessary, add a ladle of hot water.
Serve very hot.
Advice
It keeps for 4 days in the refrigerator.
It can be frozen in containers.
Meat Recipes
Do you like my recipes? Then stay updated by following my Facebook page or my Instagram profile.
Follow me also on Pinterest.
