Sprinkle a 3 to 4 lb. bottom round beefalo or chuck roast with salt & pepper. In a Dutch oven, brown meat on all sides in 2 Tbsp. heated oil. Add 1 minced garlic clove and 1 sliced onion. Brown lightly. Pour off excess oil. Add one jar ragu' Italian Cooking Sauce. Simmer, covered, for 2 1/2 hours or until tender.
Serves 6 to 8.
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