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This tomato sauce gets its heat from Calabrian chiles. Find them whole or chopped packed in jars near the pickles in well-stocked grocery stores. If you don't have any, just a bit of crushed red pepper will do the trick. Serve over polenta, mashed potatoes or pasta.

EatingWell Magazine, September 2021

Gallery

Credit: Jacob Fox

Recipe Summary

total:
4 hrs 20 mins
active:
20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk wine, tomato paste, Calabrian peppers (or crushed red pepper), Italian seasoning and 1/4 teaspoon salt in a 6-quart or larger slow cooker. Stir in carrot, onion and garlic. Season beef with the remaining 1/2 teaspoon salt and pepper and add to the slow cooker. Cook until the beef is tender, about 4 hours on high or 8 hours on low.

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  • Skim fat from the sauce. Slice the beef across the grain and serve with the sauce. Garnish with basil, if desired.

Equipment

6-quart or larger slow cooker

To make ahead

Refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition Facts

3 oz. beef & 1/3 cup sauce
206 calories; fat 5g; cholesterol 74mg; sodium 445mg; carbohydrates 7g; dietary fiber 1g; protein 26g; sugars 4g; niacin equivalents 4mg; saturated fat 2g; vitamin a iu 1829IU; potassium 501mg.
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