Ingredients6 h 50 m servings 190 cals
- Heat the oil in a large skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Add the garlic during the last 3 minutes of cooking.
- Transfer the onions and garlic to a bowl and set aside. Turn the heat up to medium high and add the beef cubes. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Drop in the tomato paste and reduce the heat to medium; allow the tomato paste to cook about 2 minutes, or until it begins to brown, before stirring.
- Pour in the crushed tomatoes and return the onions and garlic to the pan. Mix in the parsley, basil, fennel, and salt and pepper. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thick and the meat is tender, 6 to 7 hours.
- Editor's Note:
- This recipe can easily be doubled. Brown the meat in batches and proceed with the recipe.
Per Serving: 190 calories; 9.7 g fat; 14.3 g carbohydrates; 13.3 g protein; 33 mg cholesterol; 283 mg sodium. Full nutrition
ReviewsRead all reviews 3
An easy, if not awe inspiring spaghetti sauce recipe. My mother makes a similar dish she calls tomato gravy. My husband didn't care for the stew meat and stated he prefers hamburger or sausage...
I grew up with this same type of sauce,made by my grandmother its great,I think pork works best in it gives the sauce a great flavor.