directions
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1
Heat oil in a large frying pan over medium-high heat
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2
Add onion, garlic and meat and cook, stir- ring often, until onion is soft and meat is evenly brown (8 to 10 minutes)
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3
Transfer meat to a large Dutch oven
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4
Stir in wine, water, tomato sauce, vinegar, bay leaf, allspice, cinnamon stick, cumin seeds, salt, and pepper
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5
Bring to a boil, then cover and cook on very low heat until meat is very tender when pierced (1-1/2 to 2 hours)
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6
Skim and discard fat; remove and discard bay leaf and cinnamon
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7
Serve over hot pasta and garnish with mint
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8
Serves 6 to 8.
Beef in Wine Tomato Sauce
ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, slivered
- 1 boneless beef chuck roast (3 to 3-1/2 lbs.),
- trimmed of fat and cut into 1-inch cubes
- 1 cup each dry red wine and water
- 1 (8 ounce) can tomato sauce
- 2 tablespoons red wine vinegar
- 1 dry bay leaf 5 whole allspice
- 1 cinnamon stick (about 3 inches long)
- 1 teaspoon cumin seeds
- 1/2 teaspoon each salt and pepper
- 2 to 3 tablespoons chopped fresh mint leaves