Ingredients
2+ lbs of stew beef (1/2" cubes)
1/4 lb bacon (finely chopped)
2 onions (finely chopped)
4 Tbs olive oil
6-8 cloves of garlic (mashed and diced)
1 tsp oregano
1 bay leaf
1 small can of tomato paste
2 large cans of San Marzano tomatoes (28oz)
salt
red pepper flakes
Alternate ingredients:
1 Tbs bacon fat
1/2 cup of wine
Carrots/sugar
Beef/chicken stock
Preparation
- Brown the meat in oil in multiple batches then take it out. (It will need to actually cook in the sauce once you put it back in later)
- Put the garlic in the oil. Make sure the oil is not too hot or it will ruin the garlic
- Then cook the chopped onion until translucent
- add bacon and or bacon fat fat if you have any
- add one small can of beef broth and/or chicken broth.
- Add tomato paste (one small can)
- Then add the two large cans of peeled whole tomatoes. Crush with your fingers as you put them in.
- Add additional spices basil, bay leaf, salt, pepper
- Consider adding a small amount of carrots (or a little sugar instead of carrots).
- Put the meat back in.
- After awhile, pour in a little bit of wine
- Simmer for 2 hours or until the beef is falling apart
- Stir frequently avoid burning
