Rosina Bellina, Venzone, Udine
(Yield: 6 servings)
2 tablespoons butter
¼ cup extra-virgin olive oil
4 pounds beef
(cut into 1½-inch cubes)
1 cup water
4 beef or chicken bouillon cubes
1 onion (diced)
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped sage
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
3 garlic cloves (minced)
5 tablespoons finely chopped parsley
1½ cups red wine (or water)
1. Warm butter and oil in large Dutch oven over medium heat. Add beef and brown on all sides. Dilute bouillon cubes in water and add to beef.
2.Add remaining ingredients. Once mixture has come to a boil, lower heat to a simmer and cook for approx. 4 hours with the lid on, stirring often. After 2 hours add 1½ cups of red wine or water.
3.Check constantly to make sure there is liquid (do not allow to dry out), ensuring beef remains moist. Add more water (or wine) as necessary.
Serve with lots of crusty Italian bread.