Italian Meat Recipes - Pot Roast with Courgettes (Arrosto in Casseruola con Zucchini) Recipe

Ingredients

• 50 g/2 oz/1/4 cup butter

• 1.25 kg/2 1/4lb pot roast beef

• 2 large onions, chopped

• 600 ml/2 1/2 cups beef stock

• 450 g/1lb tomatoes, skinned, seeded and chopped

• 15 ml/1 tbsp tomato puree (paste)

• 2 garlic cloves, crushed

• Salt and freshly ground black pepper

• 350 g/12 oz courgettes (zucchini), chopped

• 30 ml/2 tbsp chopped fresh herbs Pasta, to serve

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Method:

1. Melt the butter in a large pan. Place the beef in the pan with the onions and cook over a moderate heat until the beef is browned on all sides.

2. Pour in the stock and bring to the boil. Lower the heat and add the tomatoes and tomato puree. Stir in the crushed garlic.

3. Season with salt and pepper and cover the pan. Simmer for 1 1/2 hours.

4. Stir in the chopped courgettes and continue cooking for 20 minutes. Sprinkle with the fresh herbs and serve with pasta.