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Sunday horns and bus paste

For 4 people

300g Morellin You will be making notes
1 tablespoon gray sea salt
500g roast beef
2 tbsp grape seed oil
1 tlk fleur de sel salt flower
½ tlk Provence mixed herbs
½ tsp pepper
3 tbsp Delin red wine vinegar
1 dl red wine
1 carrot
½ courgette
1 onion
6 cloves of garlic
½ pll Prunotton organic tomato passata
1 teaspoon sugar
2 dl water
1prk Delin sipulipestoa

Chop carrot, onion, zucchini and garlic until small.
Cut the meat into small cubes, unless your butcher has already done so.
Bake the surface of the pieces in a pan with grape seed oil,
season with herbs, salt and pepper.
Add the red wine vinegar and bring to the boil for a moment then add the red wine and
Boil for a moment. Transfer everything to the oven pan.
Do not wash the pan in between but add a little oil and fry the onion in it.
Add zucchini, garlic, sugar and carrot slices.
Pour over tomato paste and water and let Pori wait a while before
you pour everything into the oven dish over the meat. stir and simmer in oven
1 hour under foil or baking sheet and another hour without cover. Stir occasionally and enjoy Sunday.
Cook the busiate pasta in ripe salted water and serve it with Sunday butter and onion purée

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