Method
Clean and peel the onions and cut them into thick slices. Heat some oil in a pan, and as soon as it is hot, add the onions and the garlic. Brown the onions and garlic over a very low heat, and as soon as they begin to soften, add the herbs for aroma and brown them briefly.
Cover the pan and cook the onions over a low heat for about five minutes (make sure they become nice and soft, and do not burn). Add the tomato pulp, mix in with the onions and garlic and continue cooking, with the lid on, for another five minutes.
When the mix comes back up to the boil, add the stock, salt and pepper. Lastly, add the slices and pieces of boiled meat and cook for about 20 minutes.
Serve the meat topped with the tomato and onion sauce.
Cover the pan and cook the onions over a low heat for about five minutes (make sure they become nice and soft, and do not burn). Add the tomato pulp, mix in with the onions and garlic and continue cooking, with the lid on, for another five minutes.
When the mix comes back up to the boil, add the stock, salt and pepper. Lastly, add the slices and pieces of boiled meat and cook for about 20 minutes.
Serve the meat topped with the tomato and onion sauce.
Ingredients
800 g of mixed boiled meat
1,5 kg of red onions
1 clove of garlic
400 g of Petti organic tomato pulp “Il gran polposo”
1 l of meat stock
1 bunch of mixed herbs: garlic, sage, rosemary
1 laurel leaf
extra-virgin olive oil
salt and pepper
1,5 kg of red onions
1 clove of garlic
400 g of Petti organic tomato pulp “Il gran polposo”
1 l of meat stock
1 bunch of mixed herbs: garlic, sage, rosemary
1 laurel leaf
extra-virgin olive oil
salt and pepper
