1/4 cup of olive oil
2 ribs of celery
1 yellow onion
6 cloves of garlic
6 large green olives
1 cup of red wine
2 pounds of beef stew meat
1 – 28 ounce can of whole peeled San Marzano tomatoes
1 sprig of rosemary
1 tablespoon of fresh thyme leaves
1/4 cup of fresh basil leaves (about 6 large leaves)
1 tablespoon of sea salt
1/4 teaspoon of red pepper flakes
1/4 cup heavy cream
1/4 cup of fresh grated parmesan cheese
pasta (homemade or dried)
parmesan cheese for serving
- Finely mince (or use your new food processor from Christmas like I did) carrot, onion, and celery. In a large sauce pan, dutch oven or stock pot, add the olive oil and cook minced vegetables over medium heat until they’ve softened – about 3-4 minutes.
- Finely mince (or whirl in the food processor) together garlic and olives; add to the cooking vegetable mixture and cook for 2 minutes.
- Add red wine and stew meat to sauce pan with vegetables and olives. Simmer for 10 minutes.
- Add can of tomatoes and herbs to the food processor and whirl.
- Smells so good. Add them to the sauce.
- Add salt and red pepper flakes.
- Simmer on low for 4+ hours until the meat is very tender and easily breaks apart. With two forks, break apart the meat so it is in shreds.
- Add cream, parmesan and fresh basil.
- Cook for 10 more minutes.
- Meanwhile…Cook pasta in salted, boiling water 2 minutes short of instructed cooking time – for fresh pasta that equals about 30 seconds, for dry pasta about 6-8 minutes, depending on the shape. Strain it, then put it directly into the pasta sauce, tossing to coat. Serve with extra parmesan on top.