Braised beef with rice


Reminiscent of Sunday, reminiscent of manuela, reminiscent of mouthfuls in the thick sauce with the bread… a classic dish much loved by young and old.

Let's make the most beautiful blush that we will lick our fingers like before !!!


  • 1 kg beef breast shoulder or panties in pieces
  • 2 large onions, finely chopped
  • 1 tomato crushed
  • 2 tablespoons tomato paste
  • 2-3 cloves of garlic
  • 1/2 glass of red wine
  • a little olive oil
  • salt, pepper, allspice, cinnamon, bay leaf


  1. Saute the beef well in a saucepan to shield it.
  2. When the beef is ready, add the onions and continue sautéing. Then add the garlic and the pulp. Then quench with wine and add the crushed tomatoes.
  3. Bring our food to a boil and lower the heat. If you need liquids, always add hot water (or beef broth) so that the boiling does not stop and the meat hardens.
  4. How much we will need to cook it depends on how soft our meat is. When it is almost ready, cut the meat into smaller pieces and add our spices.
  5. Let it simmer until our sauce is melted.

Today I will accompany my veal with rice. Of course we can with spaghetti, french fries, mashed potatoes or eggplant puree that ties in perfectly

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