Beef casserole in tomato sauce with a spinach tortino
2 h 30 min
4
This delicious dish is surprisingly simple – it simmers satisfyingly on the stove while you get on with other things and then enjoy the praise of your guests!
Ingredients
- 480g stewing beef, cut into large chunks
- 400g canned organic whole peeled tomatoes, pureed in a blender
- 1 stick of celery, chopped finely
- 1 carrot, chopped finely
- 1 white onion, chopped finely
- ½ glass of white or red wine
- 450g spinach, washed and cleaned
- chili pepper, to taste
- extra virgin olive oil, as needed
- 30g chopped walnuts
- salt and pepper
Directions
Step 1
Sauté the finely-chopped onion, celery and carrot in a deep frying pan until soft. Add the meat and sear on all sides. Then add the wine and let it evaporate.
Step 2
When the wine has evaporated add the organic pureed tomatoes. Season with salt and pepper and cook over a very low heat until the beef is so tender that you can cut it with a fork.
Step 3
After about two hours, start preparing the spinach tortino. Cook the cleaned spinach in a little water for about 10 minutes. Drain and sauté in a frying pan with extra virgin olive oil and chili pepper for 5 minutes. Divide into four portions and use a small round form to make a spinach tortino - mini flan - for each portion, and sprinkle with chopped walnuts.
