The stew with sauce is a succulent second meat dish typical of Italian cuisine. The meat is cooked in tomato sauce with aromatic herbs such as basil which can be replaced with rosemary, thyme, or marjoram. With the sauce, you can also dress a good pasta dish like tagliatelle or fettuccine.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs beef (shank)
- 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 cup white wine
Tools
- 1 Pan
- 1 Food mill
- 1 Knife
- 1 Lid
Steps
Peel the carrot, clean the celery and onion. Finely chop the vegetables with a knife.
Put the oil in a large pan and set it on the stove. Heat over medium flame and add the meat. Sear on all sides.
Add the soffritto 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 and basil. Adjust with salt. Close again with the lid and continue 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
Stores for 4 days in the refrigerator.
Can be frozen in containers.
Can be frozen in containers.
Can be frozen in containers.
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