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Prep Time: 10 Minutes Cook Time: 98 Minutes |
Ready In: 108 Minutes Servings: 6 |
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This is a meat, onions, and tomato version. I serve it over pasta. Ingredients:
1/4 cup olive oil |
2 lbs beef chuck, cut in 2 inch pieces |
2 large white onions, chopped |
salt |
black pepper |
1/2 teaspoon paprika |
3 bay leaves |
1/4 cup garlic-flavored red wine vinegar |
2 cups lambrusco red wine |
2 (28 ounce) cans italian tomatoes with juice |
2 cups meat broth |
Directions:
1. Saute the beef in the olive oil on med-high heat until lightly golden on all sides, about 5 minutes. Take meat out of pan and put aside. Reduce heat to medium.
2. Saute onions in oil until lightly golden, about 5 minutes. Add the meat back into the pan of onions. Season with salt and pepper. Add paprika, bay leaves, vinegar, and wine. Cook for about 7 minutes on medium heat.
3. Add the tomatoes and 1 cup of meat broth. Stir well and reduce heat to low. Partially cover the pan and simmer for about 1 1/2 hours. Add the other cup of meat broth as needed to keep the sauce from drying out.
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