INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 60 MIN          SERVINGS: 4          COST: MEDIUM

2 LB (1 KG.) BEEF, CUT IN PIECES

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2 LB POTATOES, CUT IN PIESEC AS BIG AS THE MEAT

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1 RED ONION FINELY CHOPPED

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1 CARROT FINELY CHOPPED

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1 CELERY STICK FINELY CHOPPED

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1 TBLSPOON FINELY CHOPPED SAGE AND ROSEMARY

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1 TBLSPOON FINELY CHOPPED PARSLEY

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1 RED PEPPER CHOPPED

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SALT TO TASTE

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5 TBLSPOONS EXTRA VIRGIN OLIVE OIL

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6 OZ. (170 GR.) TOMATO PASTE

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1 CUP RED WINE

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RECIPE

PLACE THE OLIVE OIL, ONION, CARROT, CELERY, SAGE, ROSEMARY, PARSLEY, RED PEPPER, SALT IN A LARGE SAUCE PAN OVER MEDIUM HEAT AND STIR.

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WHEN THE ONION BROWNED ADD THE MEAT, STIR

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WHEN THE MEAT IS BROWNED, ADD THE RED WINE AND COOK A FEW MINUTES

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ADD THE TOMATO PASTE

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ADD ABOUT ONE CUP OF WATER AND STIR

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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. 

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SERVE HOT WITH ITALIAN BREAD

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