RGFE

Beef, onion & wine sauce

• 500 g stewing beef in one piece
• 600 g onion
• 3 carrots
• 2 celery stalks
• 30 g salami
• 30 g prosciutto crudo (raw parma ham)
• 2 tablespoons of lard
• 3 tablespoons of olive oil
• 100 g tomato passata (pureed tomatoes)
• 200 ml dry white wine
• Salt and pepper to taste

Slice thinly the onion, celery stalks and carrots. Dice the salami and prosciutto; put the meat in a heavy-bottomed casserole dish together with the vegetables, the olive oil and the lard. Brown the meat, vegetables, salami and prosciutto in the lard and oil. Add the tomato passata diluted with a little warm water. Once the water has evaporated, add the wine and let it cook covered for at least two hours. Once the meat is cooked, press the onions with a fork to make a dense sauce. Serve the pasta hot with this sauce.