Italian ragout

Ingredients for 6 servings:

• 1 kg beef goulash, large pieces
• 1 large onion(s), finely chopped
• 2 garlic cloves, whole
• 1 large can of tomatoes
• 1 pack of tomatoes, pureed
• 8 basil leaves
• salt and pepper
• Oil, e.g. sunflower oil

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 20 minutes

My Neapolitan mother-in-law’s recipe – super easy to prepare and practically makes itself!

In a large pot, sear the larger pieces of meat in hot oil on all sides until nicely browned – the meat shouldn’t be stacked on top of each other, otherwise too much juice will run out and the meat will become tough! It’s better to sear it twice. Add the chopped onion and garlic cloves and sear briefly. Roughly chop up the peeled tomatoes in the can with a knife and then add them with their juices. Add the passata as well. Mix in the basil and season generously with salt and pepper, then bring to a boil. Now for the tip – typical Italian mama: reduce the heat to the lowest possible level and let it simmer for at least 5 hours! Close the lid (in the meantime, do any housework… and stir only occasionally). Later, fish out the garlic. It tastes even better the next day! Excellent accompaniments: all kinds of pasta, fried potatoes, or mashed potatoes. A super-simple, self-cooking recipe—it just takes a little longer to cook… but everyone has been and continues to be thrilled with the flavor that develops naturally—thanks to my mother-in-law!