Name: Manzo Negretto (Stewed Beef with Onion Sauce)
Yield: Makes 6 to 8 servings
Cuisine: Italian
Ingredients: 1¾ pounds/800 g onions, cut into slices of medium thickness; 1¾ pounds/800 g boneless beef such as flank steak or another economical cut; Freshly ground pepper to taste*; 6 tablespoons ⅜ cup/80 g unsalted butter; Sea salt to taste; 4 ounces/½ cup/115 ml (100 ml plus 1 tablespoon) tomato sauce

Preparation info

Makes
6 to 8
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

Here is a fragrant and delicious way to stew beef that is typical of the area around Sarzana, near the border of Tuscany and the province of La Spezia. The sauce that is derived from this preparation is delicious with tubular pasta such as penne and maccheroni or when combined with rice. Of course, you may also use some of this sauce to accompany the beef.