Braised Beef and Rosemary Pasta Sauce

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: January 2003

Ingredients

  • 1 1/2 lb beef stewing cubes
  • 1 small onion chopped
  • 1 tablespoon dried rosemary
  • 1 can diced tomatoes with herbs and spices
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 1/4 cup grated Parmesan cheese

Method

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.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 557 mg
  • Protein 28 g
  • Calories 258.0
  • Total fat 12 g
  • Cholesterol 59 mg
  • Saturated fat 4 g
  • Total carbohydrate 9 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Braised Beef and Rosemary Pasta Sauce

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