Ingredients
- 4 pounds beef roast rump or chuck
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon ground black pepper freshly
- 1/2 cup extra virgin olive oil
- 1 carrot large, diced, about 1 cup
- 1 celery stalk large, diced, about 1 cup
- 1 red onion medium, diced, 1 to 1 1/2 cups
- 2 garlic cloves finely minced
- 2 tablespoons fresh flat leaf parsley chopped
- 1 bay leaf
- 1 tablespoon chopped fresh sage finely
- 3 cups red wine medium-bodied Italian, we used a Barbera
- 28 ounces Italian plum tomatoes put through a food mill to remove the seeds
Nutrition
- Calories : 220 calories
- Carbohydrate : 9 grams
- Fat : 14 grams
- Fiber : 2 grams
- Protein : 1 grams
- SaturatedFat : 2 grams
- Sodium : 310 milligrams
- Sugar : 5 grams
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