Summary

Ingredients

• 500 g Meat (beef)
• 1 Onion
• 500 g Tomato puree
• 2 large Carrots
• 2 "sticks" Sedano (celery)
• 1 glass Red wine
• Salt, pepper, olive oil

Print Recipe Pin Recipe

Instructions

1. Dice the celery and carrots. Finely chop the onion. Heat olive oil in a pot over medium heat. Add the vegetables and fry for about 3 minutes, stirring occasionally, until softened but not browned.
2. Add the beef cut into cubes. Cook over medium heat for 5 minutes, stirring occasionally.
3. Increase the heat to high and pour in the red wine, stirring constantly. Cook for about 3-4 minutes until the wine has mostly evaporated.
4. Add enough warm water to cover the meat, or use vegetable broth if available.
5. Bring to a boil, then add the tomato puree. Reduce heat to low and simmer for at least 1 hour, stirring occasionally, until the meat is very tender. Season with salt and pepper to taste.