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Beef casserole in tomato sauce with a spinach tortino


2 hours 30 minutes






475g beef
400g canned whole peeled tomatoes, crushed with a fork
1 stick of celery
1 carrot
1 white onion
450g spinach
chilli pepper, to taste
30g chopped walnuts
½ glass of white or red wine
extra virgin olive oil, as needed
salt and pepper, to taste


Sauté the finely chopped onion, celery, and carrot in a deep skillet.

Add the meat cut into bite-sized chunks.

Sear the meat and then add the wine and let it evaporate.

When the wine has evaporated, add the tomatoes.

Season with salt and pepper and cook until the beef is so tender that you can cut it with a fork.

In the meantime, cook the spinach for about 10 minutes. Drain and sauté in a frying pan with extra virgin olive oil and chilli pepper for 5 minutes.

Use a small round form to make a spinach tortino for each portion, and sprinkle with chopped walnuts.

Serve piping hot.

Beef casserole in tomato sauce with a spinach tortino

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