1 pound beef eye of round or top round, finely chopped
Salt and freshly ground pepper
2 garlic cloves, minced
1 bay leaf
1 teaspoon dried oregano
Pinch of freshly grated nutmeg
One 28-ounce can whole tomatoes, finely chopped, juice reserved
1 tablespoon tomato paste
1/2 cup dry red wine
How to Make It
Heat the olive oil in a large skillet. Add the carrot, celery and onion and cook over low heat, stirring occasionally, until softened, about 10 minutes. Add the meat, season with salt and pepper and cook over moderate heat, stirring, until no pink remains, about 4 minutes. Add the garlic, bay leaf, oregano and nutmeg and cook, stirring, until fragrant, about 1 minute. Stir in the chopped tomatoes with their juice and the tomato paste and simmer, stirring occasionally, until thickened over low heat, about 10 minutes. Add the wine, cover and simmer for 10 minutes longer. Season with salt and pepper and serve.
One 1/2-Cup Serving 151 calories, 6 gm total fat, 1.4 gm saturated fat.
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