Magic Sauce with Gremolata
Like a Sunday Gravy, this family-friendly dinner will have everyone at the table asking for seconds.
Servings: 5 People
Calories: 337kcal
Ingredients
- 3 tbsp. olive oil
- 1 lb. beef stew meat cubed, seasoned with salt and pepper
- 1 medium onion chopped
- 2 medium carrots chopped
- 1 stalk celery chopped
- 3 cloves garlic minced
- 28 oz crushed San Marzano tomatoes if they’re whole, pop the immersion blender in the can
- 14 oz water half the tomato can
- 1 tbsp. fresh thyme chopped or 1 tsp. dried
- 3 fresh basil leaves chopped
- 1 c. red wine
- 1 tsp. salt plus more to taste
- 1 tsp. pepper
- ½ tsp. red pepper flake if you like a little kick
- 1 bag Tinkyada gluten free pasta spirals
- Gremolata
- Handful of parsley chopped
- Zest of one lemon
- 1 clove of garlic shredded or minced
- ½ tsp. kosher salt
Instructions
- Preheat your oven to 350°
- Heat olive oil in stock pot or Dutch Oven. Once smoking, yes, smoking, add the meat and brown.
- Meanwhile, chop up onions, carrots, celery and garlic.
- Remove the meat and set aside.
- Toss veggies into remaining oil and cook until onions are translucent, 3-4 minutes. Add thyme and basil, cook until fragrant, about 1 minute.
- Add wine. Cook until reduced, about 3 minutes. Add tomatoes, water, meat, salt and pepper. Bring to a simmer. Cover (either with lid or foil) and place in oven. Cook for 3 hours.
- 20 minutes before you’re ready to serve, cook your pasta.
- For Gremolata, add ingredients to a separate bowl, stir, set in fridge.
- Serve over gluten free noodles, regular noodles, mashed potatoes, or polenta-the possibilities are endless. Garnish with Gremolata.
Nutrition
Calories: 337kcal | Carbohydrates: 22g | Protein: 24g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 869mg | Potassium: 993mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4715IU | Vitamin C: 23.2mg | Calcium: 110mg | Iron: 5.1mg