Diane’s Garlic Tomato Sauce

Garlic Tomato Sauce
by DiFennelly on Thu Oct 11, 2007 7:24 am

1 1/2 pounds boneless beef chuck, round or tip cut into 1 inch pieces
1/4 cup instant minced onion
2 TBLSP instant beef bouillon
1/2 tsp onion powder
1/2 cup dry red wine

Mix above ingredients and garlic tomato sauce in dutch oven, cover and cook in 350 oven stirring occasionally until beef is tender, 2 1/2 to 3 hours ( add water or wine during cooking if necessary)

Garlic tomato sauce

1 clove garlic, cut in halves
1 TBLSP olive oil
1 can (16 oz) whole tomatoes
1 small onion chopped
1 TBLSP margerine or butter
1/2 tsp salt
1/4 tstp sugar
1/4 tsp dried basil leaves
1/4 tsp dried rosemary leaves (optional)
dash of pepper

cook and stir garlic in oil in 1 1/2 quart saucepan over low heat until garlic is brown; discard garlic.
Stir in tomatoes (with liquid) and remaining ingredients; break up tomatoes with fork. Heat to boiling; reduce heat and simmer uncovetred, stiriing frequently, until suace thickens, 40 to 50 minutes.

This is the way the recipes appears in the book. I use leftover pot roast in place of the boneless chuck and oliminate the first cooking period. I just put all the ingredients together from both steps and simmer it for about an hour. My family loves it. You could even put it all in a crock pot I’m sure and cook it on low for the afternoon!