DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 60 MIN SERVINGS: 4 COST: MEDIUM
2 LB (1 KG.) BEEF, CUT IN PIECES
2 LB POTATOES, CUT IN PIESEC AS BIG AS THE MEAT
1 RED ONION FINELY CHOPPED
1 CARROT FINELY CHOPPED
1 CELERY STICK FINELY CHOPPED
1 TBLSPOON FINELY CHOPPED SAGE AND ROSEMARY
1 TBLSPOON FINELY CHOPPED PARSLEY
1 RED PEPPER CHOPPED
SALT TO TASTE
5 TBLSPOONS EXTRA VIRGIN OLIVE OIL
6 OZ. (170 GR.) TOMATO PASTE
1 CUP RED WINE
RECIPE
PLACE THE OLIVE OIL, ONION, CARROT, CELERY, SAGE, ROSEMARY, PARSLEY, RED PEPPER, SALT IN A LARGE SAUCE PAN OVER MEDIUM HEAT AND STIR.
WHEN THE ONION BROWNED ADD THE MEAT, STIR
WHEN THE MEAT IS BROWNED, ADD THE RED WINE AND COOK A FEW MINUTES
ADD THE TOMATO PASTE
ADD ABOUT ONE CUP OF WATER AND STIR
ADD THE POTATOES AND STIR, THE POTATOES ARE SUPPOSED TO BE COVERED BY THE WATER, ADD MORE IF IT IS NOT ENOUGH. ADJUST FOR SALT AND COOK (COVERED) UNTIL THE POTATOES ARE SOFT, ABOUT 30 TO 45 MINUTES, IT DEPENDS ON HOW BIG THE POTATOES ARE CUT. IF THE SPEZZATINO IS TOO WATERY, FINISH TO COOK WITH THE LID OFF.