Ingredients

• 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

Preparation

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.