Friday, June 21 2024

Stew with potatoes is a great classic of Italian cuisine.

With its enveloping flavor and being rustic, everyone always likes it.


The protagonists of this recipe are undoubtedly the potatoes and the meat, which come together and collaborate to create a spectacular second course.

But did you know that the resulting sauce is also great on pasta?

In one fell swoop you have a pasta sauce, a main course and a side dish.

A perfect comfort food for winter when you feel the need to warm up a bit and refresh yourself with something good and tasty.

 

 

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 2 lb. beef, cut in pieces
  • 2 lb. potatoes, cut in pieces
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 celery stick finely chopped
  • 1 tbsp finely chopped sage and rosemary
  • 1tbsp finely chopped parsley
  • 1 red pepper chopped
  • salt to taste
  • 5 tbsp of extra virgin olive oil
  • 6 oz of tomato paste
  • 1 cup red wine

 

METHOD

In a large sauce pan over medium heat place the oil, onion, carrot, celery, sage, rosemary, parsley, red pepper, salt and stir.

When the onion browned, add the meat and stir.

When the meat is browned, add the red wine and cook a few minutes.

Add the tomato paste.

Add about 1 cup of water and stir.

Add the potatoes and stir.

The potatoes are supposed to be covered by the water, add more if it is not enough.

Adjust for salt and cook (covered) until the potatoes are soft, about 40-45 minutes; it depends on how to big potatoes are cut.

If the spezzatino is too watery, finish to cook with the lid off.

Serve hot with bread and buon appetito!!

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