Red Gold Tomatoes From Europe
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Beef, onion & wine sauce


3 hours 30 minutes






600g stewing beef in one piece
4 cups onion
3 carrots
2 celery stalks
1/5 cup salami
1/5 cup prosciutto crudo (raw parma ham)
2 tablespoons of lard
3 tablespoons of olive oil
85g canned whole peeled tomatoes, crushed with a fork
300ml dry white wine
salt & pepper to taste


Thinly slice the onion, celery stalks and carrots. Dice the salami and prosciutti. Put the meat in a heavy-bottomed casserole dish with vegetables, olive oil and lard.

Brown the meat, vegetables, salami and prosciutto in lard and oil. Add the crushed tomatoes, diluted with a little warm water. Once the water has evaporated, add wine and let it cook covered for at least two hours.

Once the meat has cooked, press the onions with a fork to make a thick sauce. Serve your favourite pasta hot with this sauce.

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