1. Sprinkle the roast beef (preferably an eye round roast) with salt and pepper. 2. Put oil into a wide heavy pot over medium heat and insert the roast. Turn every few minutes in order to brown on all sides. When all sides have been browned remove from the pot. 3. Put onions into the pot and cook over medium heat for 8 minutes. Stir often,. 4. Add garlic, celery and carrot and cook briefly, then stir in the diced and crushed tomatoes, wine, and beef broth. 5. Submerge the roast in the sauce cover the pot and reduce the heat to a simmer. Stir occasionally for 1 hour. 6. Partially uncover the pot and continue to simmer until the sauce is deep red and thickened. Another 1 to 2 hours. Add dried red pepper to taste. 7. At the very end add torn basil leaves to the sauce. Serve with pasta. ---------------------------------------------------------------------------
Nutrition
Ingredients
