Braised Beef and Rosemary Pasta Sauce By The Canadian Living Test Kitchen

Stewing beef gives rich flavour to this slowly cooked sauce. Small pieces braise in an hour, while larger chunks can simmer longer in a slow-cooker. Serve with penne or rigatoni, hot pepper flakes and rapini.

Servings: 4 to 6

Ingredients:

Nutritional Info
Per each of 6 servings: about	-
cal	258
pro	28 g
total fat	12 g
sat. fat	4 g
carb	9 g
fibre	2 g
chol	59 mg
sodium	557 mg
% RDI:	-
calcium	10%
iron	24%
vit A	9%
vit C	22%
folate	7%

Preparation:

Trim fat from beef cubes; cut into 1-inch (2.5 cm) pieces. In Dutch oven, heat 1 tbsp (15 mL) vegetable oil over medium-high heat; brown beef, in batches. Transfer to plate; set aside.

Drain any fat from pan. Add onion, rosemary and 1/2 tsp (2 mL) each salt and pepper; cook over medium-low heat, stirring occasionally, until softened, 4 minutes.

Add tomatoes, vinegar and 1/2 cup (125 mL) water to pan. Return beef and any accumulated juices to pan; bring to boil. Reduce heat, cover and simmer until thickened and meat is tender, about 1 hour. Serve sprinkled with Parmesan cheese.

Additional Information

Variation
Slow-Cooker Beef and Rosemary Pasta Sauce: Follow first two paragraphs as directed; transfer onion mixture to slow-cooker. Pour 1/4 cup (50 mL) water into Dutch oven; bring to boil, stirring and scraping up any brown bits from bottom of pan. Pour into slow-cooker along with beef, tomatoes and vinegar. Cover and cook on High for 4 to 6 hours or until beef is tender. Serve sprinkled with Parmesan cheese.