Brasato Al Barolo Ragu Sauce
For the sauce:
1 large onion, thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
For the Brasato al Barolo:
2 1/2 pounds boneless eye-of-round beef roast or other lean cut
1/2 onion, thinly sliced
2 carrots, sliced
1 celery stalk, chopped
1 small fresh rosemary sprig
1 bay leaf
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 slices prosciutto, chopped
3 plum tomatoes, chopped with their juices
Add tomato paste and two cans of water per can of tomato paste to the tomato base. Add salt, pepper, sugar and basil. Stir and cook until contents reach a near boil. Lower temperature to low heat and cover with a tilted lid, allowing steam to escape. This will help thicken the sauce. Simmer stirring frequently to keep from burning for 90 minutes. Cool completely and refrigerate.
Best served over gnocchi with fresh basil and grated Parmesan cheese.
The tomato sauce for this recipe comes from my Big Nona's (great-grandmother's) kitchen. My mom would say it tastes best if you prepare the tomato sauce at least one day in advance, cool completely and refrigerate before serving.
Sunday, August 29, 2010 - 6:35pm