Ingredients
The following ingredients have 4 Servings
- 1-2 tablespoons olive oil
- 1-2 cloves garlic minced
- 1 stalk celery diced
- ½-1 medium onion finely chopped
- ½ pound boneless beef chuck steak cut into pieces
- ½ cup pancetta chopped
- ¼ cup wine (dry white)*
- ½-1 cup vegetable broth (low salt)
- 3 tablespoons tomato paste
- ¼-½ teaspoon salt**
- 1-2 dashes black pepper or hot pepper flakes
- ½ teaspoon oregano
- 1 tablespoon Italian parsley minced
- 1 cup carrots (sliced) (approximately 2 medium carrots)
- 3½ cups sliced mushrooms
Instruction
- In a large frying pan add the olive oil, garlic, celery and onion, cook for 1-2 minutes on medium heat. Add the beef and brown 2-3 minutes. Add the pancetta and wine, raise the heat to high and cook until the fumes evaporate, approximately 2 minutes.
- Add the tomato paste, broth (start with ½ cup) and spices gently stir to combine. Cook on low heat for approximately 20 minutes then add the sliced carrots and mushrooms, cook approximately 30 minutes until thickened, stirring occasionally. If needed add more broth, you want a little sauce not too much. Taste for salt. Enjoy!
