Based on what Annarita told me
- some amount of olive oil (two tbsp??)
- six piece of what I think are shoulder top blade (see here for what it looks like)
- one onion, diced fine
- a 28-oz can of peeled, whole tomatoes (or just crushed ones, if you’re lazy)
- half a cup of red wine
- Optional: finely chopped parsley
- 1 lb of pasta (best with short ones like penne, as opposed to long ones like spaghetti)
- Optiona: grated Parmesan
- On medium high heat, add olive oil and the beef. Brown each side until juice start to to leak out.
- Remove the beef on a plate and on the same greasy pan add the onion, reduce heat to medium or even lower, point is to let it cook without browning it. Keep it there for ten minutes, or so.
- Put the beef back in and stir it a bit
- Add the crushed tomatoes, stir.
- Add wine, and stir. Let it come to a boil.
- Reduce heat immediately and let it simmer under a closed lit.
- Leave it simmering for at least an hour.
- Very important to stir it every 15 minutes or you will have burned bottom, and that destroys the sauce!
- Towards the last 15 minutes, start preparing the pasta.
- Add salt (preferably sea salt) and pepper to taste. Add the chopped parsley, if you want.
- (By now you should have the pasta ready cooked!) Mix 3/4 of the sauce with the pasta.
- Then when serving, top the pasta with the remaining sauce. Optionally, some grated Parmesan.
The point of this recipe is to let the beef release its flavor slowly into the sauce. So the more you let it simmer the better the flavor. Since flavor is so important, don’t let the sauce burn at the bottom! Note that there is no garlic here!