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, salt and pepper and process into a marinade with enough olive oil. Remove layers of fat and unwanted parts of the meat. Brush with the marinade and cover and let rest at room temperature for at least an hour or more.
2. Fry the meat all over, add finely chopped onions and fry well. Now and then add 1/4 glass of water. When the water has evaporated, add another 1/4 glass. This will make the onion very dark in color. Repeat the process 3-4 times.
3. Roast the tomato paste and deglaze with the stock. Reduce briefly and then add wine and tomatoes. Balance the acidity with a little sugar and cover and let it simmer for at least two hours. Turn the meat every now and then.
4. Finely puree the sauce with a stick and reduce on medium heat for about 10 minutes or less. Add to taste.