This dish is the favorite second course in our home. My husband really loves it and asks me to prepare it when we have some special dinner with our friends (but only if I have plenty of time!). Dip some Matera Bread into the sauce and you’ll be in heaven! We really like to eat it with some potato purée, because the vegetables sauce and the purée are very tasteful when they melt. For a more “Northern-style” you can also serve it with polenta.
1 kg. of beef meat (chuck, gravy or brisket in small pieces)
4 tbsp. tomato sauce
2 sticks of celery
2 garlic cloves
5 tbsp. of extra-virgin olive oil
1 glass of wine
1 glass of water
2 bay leaves
1 tbsp. minced parsley
Salt & pepper
Slice the onion and cut the carrots, celery and potato into small cubes. Heat a large casserole and add the olive oil and the onion. When the onion turns gold add the garlic and the meat with salt and pepper and sauté for a few minutes. When the meat turns brown simmer with the wine over vivacious heat until reduced. When you don’t smell the wine anymore add the vegetables, tomato sauce, water and bay leaves. Cover with a lid and cook over very low heat – stirring occasionally – for at least 2-3 hours, until the meat is very tender and the sauce is thick (you may need to open the lid a bit). Sprinkle with fresh minced parsley and serve. This super-tasty meat course will be well worth the wait!