Recipe by Phil Franco
This sauce is delicious. I taste for seasonings by dipping some crusty Italian bread. My wife hates when I do that. I made this with a chuck roast and it came great. I cooked it for 3 hours. Serve with pasta.
Top Review by 16Paws
When I saw this recipe, I hoped it would replicate the Italian simmer sauce sold years ago...we loved that! Made this exactly as written except I cut the chuck roast into large stew-like pieces. It was fabulous Phil! It was better than the jarred simmer sauce (duh!) The short list of simple ingredients does not let you know how rich and flavorful the final product turns out. Served it with plain basmati rice and some grated fresh parmesean cheese. With a loaf of crusty bread and a salad made a wonderful meal.
- 2 1⁄2 lbs roast beef
- 3 tablespoons olive oil
- 1 medium yellow onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 28 ounces crushed tomatoes
- 14 ounces diced tomatoes
- 4 ounces red wine
- 8 ounces beef broth
- 1 teaspoon dried oregano
- 4 leaves basil
- dried crushed red pepper flakes
- salt and pepper
Directions See How It's Made
- Sprinkle the roast beef (preferably an eye round roast) with salt and pepper.
- Put oil into a wide heavy pot over medium heat and insert the roast. Turn every few minutes in order to brown on all sides. When all sides have been browned remove from the pot.
- Put onions into the pot and cook over medium heat for 8 minutes. Stir often,.
- Add garlic, celery and carrot and cook briefly, then stir in the diced and crushed tomatoes, wine, and beef broth.
- Submerge the roast in the sauce cover the pot and reduce the heat to a simmer. Stir occasionally for 1 hour.
- Partially uncover the pot and continue to simmer until the sauce is deep red and thickened. Another 1 to 2 hours. Add dried red pepper to taste.
- At the very end add torn basil leaves to the sauce. Serve with pasta.