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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle the roast beef (preferably an eye round roast) with salt and pepper. | 2. Put oil into a wide heavy pot over medium heat and insert the roast. Turn every few minutes in order to brown on all sides. When all sides have been browned remove from the pot. | 3. Put onions into the pot and cook over medium heat for 8 minutes. Stir often,. | 4. Add garlic, celery and carrot and cook briefly, then stir in the diced and crushed tomatoes, wine, and beef broth. | 5. Submerge the roast in the sauce cover the pot and reduce the heat to a simmer. Stir occasionally for 1 hour. | 6. Partially uncover the pot and continue to simmer until the sauce is deep red and thickened. Another 1 to 2 hours. Add dried red pepper to taste. | 7. At the very end add torn basil leaves to the sauce. Serve with pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roast beef	2 1/2			87.125	0.0	15.3283	2.8971
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
yellow onion	1		peeled chopped	-	-	-	-
garlic clove	2		peeled chopped	-	-	-	-
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
tomato	28	ounces	crushed	182.5707	40.4831	9.5254	1.5876
tomato	14	ounces	diced	71.4407	15.4391	3.4927	0.7938
red wine	4	ounces		96.3883	2.9597	0.0794	0.0
beef broth	8	ounces		15.8757	0.0907	2.5855	0.499
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
basil	4	leaves		0.46	0.053	0.063	0.0128
red pepper flake			crushed	-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.