Sunday Sauce

I made this the other night for dinner. It's a simple satisfying dish that will stick with and warm you for the coming cold day's ahead.

I take a simple chuck roast and divide it up, removing some of the fat and bones (the sharper the knife the better). After you carve up the meat into large chunks, sear in  a cast iron pan until browned on all sides. Dice up a large sweet onion, a few carrots, and a little celery (with the leaves) keep the pieces all pretty uniform in size.   Get down the heavy cast iron dutch oven and melt some butter in the bottom along with a little olive oil, toss in the veggies and cook them until slightly soft. Add a 28 oz. can of tomatoes, chopped or diced works best, alarge can of tomato paste, fill the empty can of paste with red wine, half dozen cloves of fresh garlic, pepper, salt, basil, pepper flakes...maybe some rosemary. Add the meat, put the lid on it and slide it into the oven at 250-275 until the meat is tender, roughly 4-5 hours. I serve this up over pasta (whatever you have on hand) along with some bread and a salad.

This is a great time saving meal. It makes a ton, and it freezes beautifully.

I know I have been away for a very long time, but life happens. Hope I have a few followers left out there.

Thanks
Kari.

p.s.
I have gotten a new camera so as soon as I figure it all out there will be pictures.