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Red Cooked Beef with Orzo Pasta


  • 1 ¾ pound beef, boneless cut into 1 ½ inch cubes
  • 1/3 cup olive oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 150ml white wine or red wine
  • 1 garlic clove, minced
  • 2 scallions, sliced
  • 1 cup tomato sauce
  • 1 cup diced tomatoes


  1. In a heavy casserole heat olive oil butter. Add onion, scallions garlic and meat. Fry over moderate high heat until brown. Pour in the white wine, lower the heat and let simmer for a few minutes allowing the wine to reduce. Season with salt and pepper.
  2. Increase the heat, add tomato sauce and diced tomatoes. Once the sauce starts boiling lower the heat, cover the casserole and let simmer for 1 hour until the meat is tender. (cooking time depends on the quality and freshness of meat)
  3. When the meat is cooked remove from heat and serve over mashed potatoes, rice over pasta.

Romama’s Note: You can add 1-2 red chilies in the Red Cooked Beef with Orza Pasta if you like spicy taste.

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