© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Adriana's Italian Gourmet Cookies
Braised Onion and Beef Sauce — Despite its name, this is a recipe from Naples and is used as a condiment for pasta. It is good for ziti or any other type of macaroni with a large hole. The meat can be served together with the ragù or as a separate course.
2 pounds onion
1 clove garlic
1 celery stalk
1 ounce lard
1 ounce salame
1 ounce prosciutto
3 ounce olive oil
2 ounce pancetta, chopped
1 ounce tomato paste
1 pound lean round beef
1 cup white wine
beef bouillon, as needed
Cut onion, garlic, celery and carrot into julienne.
Coarsely chop lard, salame and prosciutto. Place the lot into a baking pan, adding oil and pancetta. Sauté slowly, over low heat until the vegetables are soft but not browned.
Brown it all around, add the beef and dilute the paste into ½ cup of lukewarm water and add to the pot together with the wine and place the roast into the oven at 350°F. Cook for 3 to 4 hours, adding beef bouillon as necessary. Salt and pepper to taste.
The final result should be that of a rather dark, glazed sauce.