In the late 1800’s when Sicilian immigrants began settling in southern Louisiana, Creole cooking took on a completely new dimension. The influence of garlic for one and the use of tomatoes in making tomato gravy or red gravy such as the one featured in this recipe. This recipe will change the way you cook a roast and will fill your house with a wonderful aroma with the cuisine of long ago cooks. Enjoy!
makes 6 servings
4 to 5 pound rump roast, or top sirloin
2 medium yellow onions, finely chopped
1/2 green bell pepper, finely chopped
1 celery rib, chopped
2 large crushed garlic cloves
2 -15 oz cans whole tomatoes, roughly chopped
2 -6 oz cans tomato sauce
1 heaping tablespoon tomato paste
1 bay leaf
Salt and black pepper
About 3/4 cup dry red wine
1/2 cup grated Parmesan cheese, plus more for serving
4 carrots, peeled and diced
1/2 pound diced mushrooms -optional
Cooked spaghetti for serving
Cut the roast in half and in a large skillet; brown each half on all sides in the olive oil. Remove and set aside.
In the same skillet with the oil, sauté onion, bell pepper and celery for 2 minutes. Add the garlic and cook for another minute. Add the tomato paste and stir for a couple of minutes to fry. Stir in the tomatoes and tomato sauce.
While this mixture slowly simmers, add to taste the thyme, bay leaf, oregano, cayenne, salt, pepper and sugar.
Add wine and Parmesan. Let simmer about 45 minutes.
Add carrots, mushrooms, and both pieces of roast and any juices that have accumulated. Cover and cook over low heat for a 2 to 3 hours.
Remove beef and slice against grain into half-inch slices. Serve with the tomato gravy on top or place the slices back into the gravy and cook on low another 15 to 20 minutes for a more traditional meal.
Plate roast over spaghetti with the sauce and additional Parmesan.