This recipe comes from race driver Mario Andretti's grandmother.
| 1 | large onion | |
| 3 tbsp | butter | |
| 1/4 cup | water | |
| 2 lb | stewing beef, cubed | |
| 1 tsp | Accent | |
| 1 | 8oz can tomato sauce | |
| 1 bag | Spatini gravy powder | |
| 2 tbsp | chopped fresh Italian parsley or marjoram or thyme | |
| 4 cloves | garlic |
- Over a medium-high heat sauté the onions in butter until nicely browned. When they are an even rich golden brown color pour in the water.
- Season the meat with salt, pepper, and Accent. Place the meat in the pot with the onions. Turn the heat down to medium. Slowly simmer the meat until the water disappears then continue cooking as it begins to fry and brown. Continue until each piece is browned completely.
- Stir the Spatini gravy powder into the tomato sauce, slowly add 2 cups of water and mix thoroughly. Gradually add this mixture to the beef cubes. Immediately turn the heat down to a simmer. Add the fresh herbs and stir for a few minutes. Simmer for an hour and a half or until the meat is tender. Stir frequently to prevent sticking. Add additional water if it becomes too thick. Serve over pasta or gnocchi.