Nonna’s Italian stew


500g chuck steak, cut into 3cm pieces
1 brown onion, finely chopped
2 rosemary sprigs, chopped
2 cloves garlic, crushed
2 pork or beef spare ribs
olive oil
1 small chilli
1 tablespoon tomato paste
1 cup chicken or beef stock


In a medium size pot, fry the onion, garlic and chilli in the olive oil. When the onion is transparent and golden, add the meat, rosemary, salt and cook until well browned. Stir in tomato paste, then add the stock and simmer for about an hour or until meat is tender. Serve with freshly cooked polenta. (See recipe on ‘Polenta’ coming soon.) Serves 6-8.

Nonna’s tip: Make sure the meat is well browned before adding the tomato paste. This will add extra flavour.

Credit: Elisa Bastiani

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