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Ingredients
- 2 pounds beef, English Cut Roast, cubed
- black pepper, freshly ground
- garlic powder
- olive oil
- 1 onion, chopped
- 1/2 cup dry red wine
- 1 (6 1/2 oz.) can tomato paste
- 1 (10 3/4 oz.) can tomato puree
- 1 bunch basil
- 2 hot peppers
- salt
Details
Servings 12
Preparation
Step 1
Brown meat with a little black pepper and garlic powder until water from the meat evaporates. Add oil and let it simmer a few minutes. Add onion until golden brown. After a few minutes, add the wine. Cover until all the wine evaporates.
Add the tomato paste and mix continuously. When it becomes a little dry, begin to add water, a little at a time, to dissolve slowly the tomato paste. When the tomato paste begins to sizzle, add the tomato puree (or strained peeled tomatoes or strained fresh tomatoes).
Add the basil and hot peppers. Let simmer for about 1/2 hour. At this point, you may add brocioletti if desired. Continue simmering until cubed meat is tender, about another 1 to 1-1/2 hour longer.
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