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Ingredients
- 1 x large onion, minced
- 3 Tbsp. butter
- 1/4 c. water
- 2 lb stewing beef, cubed
- 1 tsp Accent
- 1 x 8 ounce can tomato sauce
- 1 bag Spatini gravy pwdr
- 2 Tbsp. minced fresh Italian parsley or possibly marjoram or possibly thyme
- 4 clv garlic
Directions
- Over a medium-high heat saute/fry the onions in butter till nicely browned. When they are an even rich golden color pour in the water.
- Season the meat with salt, pepper, and Accent. Place the meat in the pot with the onions. Turn the heat down to medium. Slowly simmer the meat till the water disappears then continue cooking as it begins to fry and brown. Continue till each piece is browned completely.
- Stir the Spatini gravy pwdr into the tomato sauce, slowly add in 2 c. of water and mix thoroughly. Gradually add in this mix to the beef cubes. Immediately turn the heat down to a simmer. Add in the fresh herbs and stir for a few min. Simmer for an hour and a half or possibly till the meat is tender. Stir frequently to prevent sticking. Add in additional water if it becomes too thick. Serve over pasta or possibly gnocchi.
- At Toronto's Molson Indy Mario Andretti showed me how to make his Grandmothers pasta sauce that I then made for Driver Christiano DeMatta who promptly got into Paul Newman's race car and won the race...do you think it was the fuel I do! Here's the recipe...complete with the secret ingredients and unconventional steps which grandmothers are famous for!
- Timing Hints: It will take this sauce a few hrs to simmer to perfection...
- Equipment Hints: You'll need a thick-bottomed saucepot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 4 servings | |
| Calories 576 | |
| Calories from Fat 386 | 67% |
| Total Fat 43.04g | 54% |
| Saturated Fat 19.3g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 1083mg | 45% |
| Potassium 886mg | 25% |
| Total Carbs 7.43g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.08g | 3% |
| Protein 38.77g | 62% |
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