This tomato sauce gets its heat from Calabrian chiles.
Find them whole or chopped packed in jars near the pickles in well-stocked grocery stores.
If you don’t have any, just a bit of crushed red pepper will do the trick.
Photo: Jacob Fox
Serve over polenta, mashed potatoes or pasta.
Stir in carrot, onion and garlic.
Season beef with the remaining 1/2 teaspoon salt and pepper and add to the slow cooker.
Cook until the beef is tender, about 4 hours on high or 8 hours on low.
Skim fat from the sauce.
Slice the beef across the grain and serve with the sauce.
Garnish with basil, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
