Ingredients
- 1 kg beef (preferably from the rump)
- 500 g tomato sauce
- 2 carrots, chopped
- 3 onions, chopped
- 2 cloves garlic
- 2 celery sticks, chopped
- 1 sprig rosemary
- 1 glass red wine
- Extra virgin olive oil
- Salt and pepper, to taste
- Optional: 100 g pancetta (or salted pork), diced
- Optional: dried mushrooms, soaked and chopped
Instructions
Brown the Meat
Heat a generous drizzle of extra virgin olive oil in a large pot.
Add the chopped onion, carrot and celery (and pancetta if using) and sauté until softened.
Add the whole piece of beef and brown it evenly on all sides until golden.
Add Liquids and Seasoning
Pour in the red wine and let it evaporate.
Add the tomato sauce, garlic, rosemary, salt and pepper.
Slow Cooking
Cover and cook over very low heat for several hours, turning the meat occasionally.
Add a little warm water if needed to keep the sauce from drying out.
Enhance the Flavor (Optional)
After about 1 hour, you can add soaked and chopped dried mushrooms for extra depth of flavor.
Serve
Once the meat is tender and fully cooked, slice and serve with the rich sauce.
Perfect paired with a full-bodied red wine.