Easy 2h 30min 4 servings
06 May 2021

Beef casserole in tomato sauce with a spinach tortino

main dishes


  • 17 oz beef
  • 14 oz San Marzano dell’Agro Sarnese – Nocerino DOP tomatoes
  • 1 stick of celery
  • 1 carrot
  • 1 white onion
  • 1 lb spinach
  • chili pepper, to taste
  • I oz of chopped walnuts
  • ½ glass of white or red wine
  • extra virgin olive oil, as needed
  • salt, to taste
  • pepper, to taste


Sauté the finely-chopped onion, celery and carrot in a deep skillet.

Add the meat cut into bite-sized chunks.

Sear the meat and then add the wine and let it evaporate.  

When the wine has evaporated add the tomatoes, pureed in a blender.  

Season with salt and pepper and cook until the beef is so tender that you can cut it with a fork.

In the meantime, cook the spinach for about 10 minutes. Drain when and sauté in a frying pan with extra virgin olive oil and chili pepper for 5 minutes.

Use a small round form to make a spinach tortino for each portion, and sprinkle with chopped walnuts.

Serve piping hot.