1 pound beef (cut into 1 inch cubes)

1 onion (chopped)

3 cloves garlic (chopped)

1/2 tsp. red pepper flakes (optional, to taste)

1 T. rosemary (chopped)

1 T. thyme (chopped)

1 C. Italian red wine

3 C. beef broth

1 splash balsamic vinegar

1/4 C. sundried tomatoes (chopped)

1 (28 ounce) can diced tomatoes

Parmigianino-Reggiano rind (optional)

1 tsp. oregano

Salt and pepper to taste

1 pound butternut squash (peeled, seeded and cut into 1 inch cubes)

Parsley (chopped)

 

Cook the pancetta in a large pan on medium heat. Add the beef and brown on all sides in the grease from the pancetta and set aside. Add the onion and sauté in the pancetta grease until tender, about 5-7 minutes. Add the garlic, red pepper flakes, rosemary and thyme and sauté until fragrant, about a minute. Add the wine and deglaze the pan. Add the beef, broth, balsamic vinegar, sun-dried tomatoes, diced tomatoes, parmigiano reggiano rind, oregano, salt and pepper and bring to a boil. Reduce the heat, cover and simmer until the beef is nice and tender, about 1-2 hours. Add the squash and simmer until it is tender, about 15-20 minutes.

 

 

Yield:

Calories:

Fat:

Fiber: