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