• Pamela Marasco

In Italy Overcooked Means Delicious

Stracotta is the Italian work for “overcooked”. Italians seem to have the ability to prepare (on purpose) something that is overcooked yet delicious as in a “stracotta” where all the flavors become concentrated and heightened. Some would call this dish braised beef or least of all a pot roast. Our Nonna prepared it this way using a ricer to make a rustic sauce to serve with this slowly oven-simmered beef.


An Italian casalinga homestyle dish from the generational recipes of our Italian grandmothers. This dish is a perfect comfort food for the upcoming winter season


Stracotta di Manzo  

Ingredients: for – 3 -4 lbs. of top round of beef

– 2-3 cloves of garlic thinly sliced – 3 cut up medium carrots – 1 large onions sliced – 2 cut up celery stalks – 1 lb. ripe tomatoes (peel, seed and cut them) – 1 fourth cup Capezzana Extra Virgin Olive Oil – 1 and a half cup dry red Italian wine – salt and pepper and rosemary leaves – 1 cup of water

Roll and tie up beef and then make small holes to put the garlic in. Season with salt, pepper and rosemary. In a Dutch oven, heat the oil and brown the beef on all sides for a nice sear. Add the carrots, onions and celery and brown vegetables until soft. Add the wine. Boil until the wine has been reduced to about a half cup and add 1 and a half cups of water. Add tomatoes. Cover pot and transfer to the oven. Finish in a 350 degree oven for about 60-90 minutes. Remove vegetables and put through a sieve or ricer to make a coarsely textured sauce. Slice the meat and return to pan with sauce. Warm sliced meat in pan with sauce and serve with polenta or mashed potatoes.

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