Arrosto lardellato cotto nel pomodoro
Pot roast beef in tomato sauce
Planning a seated dinner, Italian-style? Our pot roast beef in tomato sauce tastes fantastic! Besides we are used to combine its cooking juice with penne or other short pasta shape (penne with pot roast beef sauce) to have a delicious pasta dish. With this pot roast beef you prepare a complete meal. Astonish your guests!
zoom »
- 1kg (2.2 pounds) beef round
- 70g (2 1/2 ounces) raw ham, in a piece
- 2 tablespoons dried parsley
- 2 tablespoons dried chives
- 1 dried bay leaf
- 1 rosemary sprig
- 2 young fresh onions, medium size (about 100 g - 3 1/2 ounces)
- 100g (3 1/2 ounces) chicken-and-turkey sausage, peeled
- 400ml (13 1/2 fluid ounces - 1 2/3 cup) red wine
- 400ml (13 1/2 fluid ounces - 1 2/3 cup) vegetable stock
- 100g (3 1/2 ounces) tomato paste
- 300ml (10 fluid ounces - 1 1/3 cup) bottled strained tomatoes (passata)
- 3 tablespoons plus 2 teaspoons extra virgin olive oil
- Salt
- Pepper, if you like
- Kitchen string
- Time:
preparation: 30 minutes
cooking: 150-180 minutes
totale: 210 minuti - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: 392 (kCal) 20 % GDA (*) - 1642 (kJ)
Protein: 42.1 (g) 85 % GDA
Total fat: 22.5 (g) 33 % GDA
Total carbohydrate: 5.6 (g) 3 % GDA
Sugars: 5.5 (g) 7 % GDA
For making pot roast beef with tomato sauce you will need: 2.2 pound beef round, raw ham (prosciutto) in a piece, a bit of sausage, fresh onions, aromatic herbs (parsley, chives, bay leaves and rosemary), tomato paste and puréed tomatoes, red wine and extra virgin olive oil.
Here's the recipe!
Lard the meat. Cut your raw ham into strips (put its fat apart). You'll lard the beef round with them. Sprinkle the ham strips with a little of parsley. Make a small incision in the beef round and insert a piece of raw ham. Go on in this way till you have used all the ham strips.
Tie the meat. Wash the rosemary and place it on the meat. Tie the beef round neatly with kitchen string. If you aren’t able to tie the meat, ask your butcher to make it. Season to taste with salt and pepper.
Cook the meat. Chop the young onions together with the sausage (after peeling it) and the fat you've removed from the ham.
Put the olive oil in a casserole and add the meat. Let it brown on all sides on medium heat, turning frequently. Turn the meat with two wooden spoons to avoid to make holes in it.
At this point add 50 ml (1 3/4fl oz - 1/4 cup) red wine and the chopped mixture, increase the heat and let the wine evaporate, turning the meat on all sides. When the wine is evaporated add the remaining wine and boiling stock. Bring to the boil, lower the heat and go on cooking for almost 2 hours, half-covered.
At this point add the remaining aromatic herbs, passata and tomato paste. Go on cooking till the sauce thickens (30-40 minutes). Add other stock only if necessary.
You could combine the pasta you prefer with the abundant sauce you obtain. This cooking juice is enough for 400-500 g (14 1/4 ounces - 1.1 pound) Italian pasta.
Note
- - This pot roast beef is very tasty and you can prepare it in advance. Besides you have the opportunity to prepare the first and the second course according to the typical Italian menu in the same time.
- - Serve it with fried or baked potatoes or spinach.
- - If you don't find chicken and turkey sausage, you can also use pork one.
- - You can also use hot water instead of vegetable stock. The recipe is very tasty all the same. We prefer the second solution when we haven't time to prepare homemade vegetable stock. We don't like stock cube!
What's the right wine for " Pot roast beef cooked in tomato sauce " ?
Our suggestion is: Bonarda (red wine from Lombardy - Italy).
