Guastella Calabrese with a Twist

Ingredients

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the sliced bell peppers to the pot and cook for a few minutes until they start to soften.
4. 4.
   Return the beef to the pot and add the canned diced tomatoes, tomato paste, chili flakes, dried oregano, and dried basil. Season with salt and pepper to taste.
5. 5.
   Stir well to combine all the ingredients. Reduce the heat to low, cover the pot, and let it simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Serve the Guastella Calabrese over a bed of cooked pasta, garnished with fresh basil leaves.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stew meat, for the best results. Trim any excess fat before cooking.
• Bell peppers — Use a mix of red and yellow bell peppers for a vibrant and colorful dish. Remove the seeds and white pith before slicing.
• Chili flakes — Adjust the amount of chili flakes according to your spice preference. Add more for a spicier dish or omit them entirely for a milder flavor.

Tips & Tricks

• For an extra depth of flavor, marinate the beef cubes in red wine and herbs for a few hours before cooking.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and add it to the pot during the last 15 minutes of cooking.
• Serve the Guastella Calabrese with a sprinkle of grated Parmesan cheese for an added touch of richness.

Serving advice

Serve the Guastella Calabrese over a bed of cooked pasta, such as spaghetti or penne, to soak up the delicious sauce. Garnish with fresh basil leaves for a pop of color and freshness.

Presentation advice

Plate the Guastella Calabrese with care, ensuring that the beef, bell peppers, and sauce are evenly distributed. Drizzle a little extra sauce over the top for an appetizing presentation. Serve with a side of garlic bread or a fresh green salad.