Rindsbraten mit Tomatensugo

My version of the recipe, Rindsbraten mit Tomatensugo,from  the book “Die italienische Küche” by G. Marcolungo. Vehling-Verlag Translated from “Cucina all’italana” by Hedy Püschel.

A Christmas present from Tante Lysabeth in 1977


A medium-sized (2lb 10oz) beef bottom round roast

1 large onion finely chopped

7 oz cubed pancetta or bacon or a mix of the two

8 tablespoons olive oil

3 Tablespoons all-purpose flour

Salt and Pepper

One 28oz can diced tomatoes


5 cloves garlic very finely chopped

½ litre (about 2 ¼ cups) red wine

Beef stock (perhaps)

1 Tablespoon flour

1 Tablespoons all-purpose flour

Aluminum foil


Finely chop the onions.

If using bacon cut it into small cubes.

Heat the oil in a large frying ban and add the pancetta and/or bacon and sauté for about a minute.

Add the onions and sauté until they are a golden color. Take care not to burn them.

With a slotted spoon remove the pancetta and onions and spread out on the bottom of the crockpot.

Over medium high heat sear the beef roast evenly on all sides in the oil.

Dust the meat with flour, salt and pepper and place in the crockpot.

Deglaze the pan with half the wine and then add it and all but a couple of tablespoons of the remaining wine to the crockpot.

To the crockpot add the tomatoes and their juices rinsing out the can with the last few tablespoons of wine.

Scatter the finely chopped basil and garlic over the meat and wine.

Place the lid on the crockpot and cook on high for an hour turning the meat about every twenty minutes.

Reduce the cooking temperature to low and continue cooking for another three hours, turning the meat every 45-minutes or so.

The sauce should increase, but if it does not, then add a little beef broth to return it to its previous level.

About 20 minutes before serving add a tablespoon of butter and a tablespoon of flour to a cup and mash the flour and butter together.

About 15 minutes before serving remove the meat to a carving board and wrap it in aluminum foil, shiny side to the meat (*), to keep hot.

Stir the gravy and add no more than two ladles of the juice, bacon and tomatoes to a food processor. (**)

Close the lid of the processor and holding it down very firmly pulse gingerly for a half second or so at a time until the contents are smooth. (**)

Pour this smooth sauce into a saucepan over medium heat.

Repeat the ladle-adding and pulsing once or twice more depending on how thick you want the sauce to be.

Into the saucepan now strain the remaining juices.

Raise the heat a tad and stir in the butter flour mixture to thicken.

Cut the string off the roast and slice the meat onto a warmed salver that can hold it and some of the sauce.

Serve with some of the sauce covering the meat and the rest in a gravy boat.

Buttersespätzle makes a good accompaniment.

(*) https://culinarylore.com/food-science:aluminum-foil-shiny-side-up-or-down/

(**) THIS IS SERIOUS. Pulsing very hot liquid will heat the air in the processor and cause the lid to fly off and extremely hot tomato gravy to be hurled around the kitchen. {Personal experience!]      The pulsing should be done very cautiously.