Ingredients
- * 3 1/2 to 4 pound rump or chuck beef roast
* 1 teaspoon salt plus more to taste
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup extra virgin olive oil
* 1 large carrot, diced (about 1 cup)
* 1 large celery stalk, diced (about 1 cup)
* 1 medium red onion, diced (1 to 1 1/2 cups)
* 2 garlic cloves, finely minced
* 2 Tbsp chopped fresh flat-leaf parsley
* 1 bay leaf
* 1 Tbsp finely chopped fresh sage
* 3 cups medium-bodied Italian red wine (we used a Barbera)
* 1 28-ounce can Italian plum tomatoes, put through a food mill to remove the seeds
Description
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