I miss going to Rome I love everything about this amazing city. Here is a typical Roman recipe I got from Stefano, the owner of Osteria dal 1931, my favorite restaurant in Rome, on my last visit. Hopefully, I’ll be back soon.
Ingredients
Beef
- 1 ½ pounds beef chuck steak - cut into 1” pieces
- 4 cups beef stock
- 2 cups onion - chopped
- 1 cup carrots - minced
- 1 cup celery - minced
- 2 teaspoons salt
- 1 teaspoon black cracked pepper
Sauce
- ½ cup onion - cut into thin slices
- 1 28-ounce can whole Italian plum tomatoes - chopped
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- 1 pound linguini
Instructions
Beef
- Heat beef stock in a saucepan and keep warm.
- Add all the above ingredients to a pot and add enough beef stock to cover everything.
- Bring to a boil over medium heat, then adjust heat to a very low simmer.
- Cover with a tight-fitting lid and simmer for 2 hours adding hot beef stock as needed to keep everything covered.
Sauce
- After the beef has braised, strain it and return the beef to the pot.
- To the pot with the beef add the chopped tomatoes, onion, red pepper, and salt.
- Bring this to a boil then lower the heat to low, cover and cook for 30 minutes stirring along the way.
- Remove the lid and cook for another 15 min. Taste and adjust for salt.
- Meanwhile, boil the linguini 1 minute short of the recommended time and strain.
- Add the cooked linguini and toss together for 1-minute over low heat.
- Serve with crusty Italian bread.
Nutrition
Calories: 817kcalCarbohydrates: 101gProtein: 54gFat: 22gSaturated Fat: 9gCholesterol: 117mgSodium: 2415mgPotassium: 1576mgFiber: 7gSugar: 11gVitamin A: 5556IUVitamin C: 10mgCalcium: 116mgIron: 6mg