Secondo - Beef - Spezzantino al Chianti con Cipolle

By SallySmo

Ingredients

• 1 kg. Beef a pezzetti es. scamone, noce o groppa
• 1 onion
• 1 stalk of celery
• 1 carrot
• 2 sprigs of parsley
• 3 basil leaves
• 1 clove of garlic still in the skin
• 2 glasses of water
• 1 teaspoon of tomato concentrate
• 1 glass of red wine
• 8 spoons of olive oil
• sale e pepe
• For the Onion Sauce
• 1 kg white onions
• 1 spoonful of sugar
• 30 grms. Of butter
• 6 spoons of olive oil

Preparation

Step 1

Cut all of the vegetables finely and put in a saucepan with the olive oil, salt and pepper, add the meat, and cook on the outside well on a high heat for about 10-12 minutes. Add the wine and leave to evaporate, lower heat.

Boil the water in a saucepan and then add the tomato concentrate, and the meat , lower the flame to the minimum , cover and cook for 40 minutes like this.

Clean the onions , cut in half and then slice thinly. In a saucepan heat the oil with the butter and just when it is hot add the onions and cook on high heat for 10 minutes, stirring constantly. Salt lightly (just a pinch) and add the sugar, mix well, lower the heat and cook together for 30 minutes.

Serve at a temperature when the meat is not too hot, can be served with Tuscan bread