1- 2 pound chuck roast
4 beef short ribs
Extra Vrigin Olive oil (first pressed)
Fresh basil, 6-7 leaves
Fresh parsley, 1 bunch chopped fine
1 large sweet onion
1 green bell pepper
1 large can Contadina tomato paste
2 large cans Contadina crushed tomotoes
1 large cans of Contadina tomato sauce or San Marzano plum tomatoes with basil
1 large carrot
salt
pepper
garlic, chopped
Pecorino romano cheese
Cut chuck roast into 2 inch cubes, remove excess fat, salt and pepper. Cover large 5 quart pan with olive oil, brown chuck roast and ribs at medium high, add 4-5 cloves of chopped garlic. Once meat is browned cover in tomato paste and continue to stir. Add small amounts of water until it becomes the consistency of sauce, then add cans of crushed tomatoes and tomato sauce. Put onion in whole. Cut green pepper in half and remove seeds, add to sauce. Add carrot. Add water to consistency desired (a little on the watery side as it will cook down). Turn heat to high; when the sauce starts to simmer reduce to medium-low. Continue to stir and keep bottom of the pan scortching. Cook for one hour on low. Then add chopped parsley, basil, and romano pecorino cheese. Salt and pepper to taste. Remove carrot, pepper and onion.
-Frank Cunsolo
This receipe was handed down through many generations of the Saverino-Cunsolo family
Delicious!
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