I used to make this recipe all the time before I changed my eating lifestyle 🙂 But the good news for all of us is I have found a way to still make this delicious meal but cut the fat down a great deal. The original recipe called for a sirloin tip or round roast (which was about 24 grams of fat for each serving and the recipe is supposed to serve 6) but I changed it up by using beef tenderloin instead. Remember if you choose to make the recipe my way with the tenderloin, you will need to reduce the time from the original recipe. Enjoy!!! For comments/questions email firstname.lastname@example.org
4 ounces pancetta, diced
1 tablespoon olive oil
1 2 1/2 – 3 pound beef tenderloin or use boneless sirloin tip or round roast
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 medium carrots, chopped
1 large onion, chopped
1/2 cup chopped celery
1 medium red sweet pepper, seeded and chopped
2 cloves garlic, minced
3/4 cup dry red wine
1 28 ounce can Italian-style whole peeled tomatoes in puree, cut up
1 tablespoon tomato paste
2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
1 bay leaf
1/4 cup no fat half & half cream
In a 4- to 6-quart Dutch oven cook pancetta over medium heat until crisp. Using a slotted spoon, remove pancetta and set aside. Reserve any drippings in pan. Add olive oil to pan. Add meat and brown on both sides in hot oil, about 10 minutes. Sprinkle with salt and pepper. Transfer meat to a plate; reserve drippings in pan.
Add carrots, onion, celery, sweet pepper, and garlic to pan. Cook and stir for 10 minutes or until light brown. Add the wine, scraping the bottom of the pan with a wooden spoon. Simmer the wine for 1 minute. Stir in undrained tomatoes, tomato paste, basil, and oregano. Return beef to pot and add the bay leaf.
Cover the pan and reduce heat to low. Simmer about 1-1/2 hours or until the beef is tender. Remove beef from pan and let stand while preparing sauce. For sauce, simmer tomato mixture, uncovered, until mixture measures about 4-1/2 cups (about 12 minutes). Stir in cream. Serve beef with sauce. Sprinkle with pancetta. Makes 6 servings.