Roast Beef Cooked In Pasta Sauce (italian Style)
From eastcoaster 9 years ago
- 2 and1/2 hours-3 hou to make
- Serves 4
This is an old family recipe handed down from my Nonna to my mom and now to me. Takes time but worth it.
Ingredients
- 1 onion diced shopping list
- 1 carrot diced shopping list
- 1 rib of celery diced shopping list
- 2 tbsp. fresh rosemary chopped shopping list
- 1/2 tsp. oregano shopping list
- 2 tbsp. fresh basil chopped shopping list
- 1/2 tsp. turmeric shopping list
- 3 cloves of garlic chopped shopping list
- 2 bay leaves shopping list
- Salt and pepper shopping list
- A couple of pinches of white sugar shopping list
- 1 can tomatoe paste(5.5 ounces) a small can shopping list
- 2 can diced tomatoes (28 fluid ounces each) I use the San Marzano canned tomatoes. shopping list
- beef roast 4-5 pounds( any cut works) shopping list
- Olive oil about 1/4 cup shopping list
How to make it
- Put olive oil in a roaster or oven proof dish and heat on top of the stove on med. high heat. When the oil is warm add the onion,carrot and celery,sauté for about 5 minutes. Add the garlic and the turmeric and stir one minute.Add your herbs and stir one minute. Add your tomatoes, I put mine through the blender as I like a smooth sauce.Bring to a gentle boil, turn down the heat and add the tomatoe paste.Add salt and pepper to your taste and add the sugar.Let simmer un covered for 1/2 hour . Add the beef, put it in the oven at 325 degrees and cover it with the lid tilted so steam can escape. Cook for 2 and 1/2 -3 hours, uncover for the last 20 minutes so any water can evaporate. Your meat will be nice and tender plus you will have a very good pasta sauce.
- Footnotes.
- I use the San Marzano canned tomatoes as they have very little or no water.I have made this with both chicken and pork and it turns out very well.The sauce freezes well. For those that like cheese with their pasta put some grated Parmesan on the table.Remember to remove the bay leaves before serving. Very good served over Polenta also.
The Rating
Reviewed by 8 people-
I used a small boneless chuck roast and halved the recipe (using the full can of tomato paste to keep the sauce nice and thick) for this delicious dish and it came out moist and tender in a very flavorful sauce. I served it over Barilla whole grain ...more
bakerme
in loved it
-
I made this today for dinner and I must say that my house smells amazing. This is a wonderful, rich dish that didn't disappoint. Classic Italian cooking at it's best. The beef was so moist and so tender. Thanks for sharing.
gaspesiangal
in Ottawa loved it
-
Made this today using the last chuck roast from last years beefer. Cooked it in a clay pot, served it over white rice and chick peas, fresh sweet corn off of the cob and Garlic bread. The meat was melt in your mouth tender with flavor that just jumpe...more
MikeyfromAR
in Colorado High Desert loved it
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "
" It was good "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "