Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
This recipe was sent to us by viewer Anne Marie Troiano. She thought we might like to try it and after looking it over, it’s just the kind of easy recipe we are happy to share with everyone. Like many other similar recipes, the sauce is usually served on the pasta course, while the slow-simmered tender meat is the main attraction of the meal. It’s been served by her family for many years and we can understand why. Thanks, Ann Marie!
SERVES 4 to 6
1 to 1 1/2 pound London broil
2 tablespoons Filippo Berio Extra Virgin Olive Oil
3 large or 4 medium onions, sliced thinly
1 28-ounce can of tomato puree
About 1 1/3 cups of water
Salt and pepper to taste
In a Dutch oven or heavy-duty skillet, big enough to hold the meat without folding it, heat the olive oil over medium high heat. Sear the meat on both sides for a couple of minutes to brown it and help it retain the juices. Arrange the onion slices on top of the seared meat, top with the tomato puree, and then add the water around the edges. Sprinkle some salt and pepper over all and cover.
Gently simmer for 2 hours or more, until the onions have softened and cooked down and the meat is fork-tender. Taste and correct the seasoning in the sauce, if necessary. Remove the meat from the sauce and cut the meat against the grain for maximum tenderness and enjoy!
Note: You could substitute 4 cups of fresh tomatoes that have been peeled, seeded, and diced. Reduce the water by half, since these tomatoes will be juicy; check half way through the simmering and add a bit more water if the sauce looks too thick.