What a stunning, economical dish.
Blade of beef braised with twice as much onion. It’s really bulked out with onion and carrot and celery, rather than being a “beef sauce”, like Bolognese.
I used the Serious Eats recipe and it’s pretty great with just adjustments for seasoning.
Served with Morgon, because it’s Beaujolais Day and I don’t have any suitable Italian red in the house currently.
by agmanning