Ingredients
5# Beef bottom round or chuck roast
1/2# butter
2 red onions
3-4 c espresso
1-2 btl red wine
48 oz stewed tomatoes
24 oz tomato puree
Preparation
Cut beef into 2 inch strips, season with salt and pepper
sear beef in butter, turn and add onions
deglaze pan with red wine, add espresso and tomato products (should be enough liquid to cover the meat)
cover and put into a 400 degree oven for 1 1/2 to 2 hrs, until meat is tender enough to pull apart
remove beef from sauce, puree sauce and add meat back in, store in fridge
to serve, spoon desired amount of meat and sauce into pan, add butter and stock to bring to thick consistency and add to already cooked pasta
mmmm…yummy!
