Summary

Ingredients

• g 1,500 beef, (boiled beef)
• 750 ml wine, white, possibly soave
• 300 ml broth
• 400 g tomato (s), pizza tomatoes, unseasoned
• 2 tablespoon tomato paste, 3-fold
• 4 onion (s)
• 3 clove (s) garlic
• 2 sprigs rosemary
• 1 tablespoon salt, coarse
• pepper
• sugar

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Instructions

1. Finely chop the rosemary. Mix with salt and pepper. Remove excess fat from the beef. Brush or rub the seasoning mixture over the beef. Cover and refrigerate for at least 1 hour.
2. Remove the beef from the refrigerator and let come to room temperature for 10-15 minutes. Heat a pot over medium-high heat. Brown the beef on all sides, about 8 minutes total. Add finely chopped onions and fry for 2 minutes. Add 60 ml water. Let it evaporate completely, about 3-4 minutes. Repeat this process of adding 60 ml water and letting it evaporate 3-4 times, until the onions are very dark brown. This should take about 20-25 minutes.
3. Stir the tomato paste in the pot over medium heat for 2 minutes to caramelize slightly. Add the broth and stir well. Let reduce for 2 minutes. Pour in the wine and tomatoes. Sprinkle a pinch of sugar to balance acidity. Cover, reduce heat to medium-low, and simmer for 2 hours. Turn the beef every 20-30 minutes.
4. Using an immersion blender, puree the sauce in the pot until smooth. Return the pot to medium heat and reduce for 10 minutes. Taste and adjust seasoning with salt and sugar as needed.