Stancato's Pasta Sauce


	Beef Stew with Tomatoes, Wine and Peas 2 tbsp. flour 2 tsp. chopped fresh thyme or 1 tsp. dried thyme 2 1/4 lb. braising or stewing steak, cut into large cubes 3 tbsp. olive oil 1 cup beef stock 1 cup Stancato's Chianti 2 cups shelled fresh peas 2 jars Stancato's Marinara Sauce salt and freshly ground black pepper fresh thyme, to garnish Serves 4 Preheat oven to 325°. Put the flour in a shallow dish and season with the thyme, salt and pepper. Add the beef cubes and coat evenly. Heat the oil in a large flameproof casserole, add the beef and brown on all sides over medium to high heat. Remove with a slotted spoon and drain on paper towels. Add Stancato's Marinara Sauce to the pan, scraping the base of the pan to mix in any sediment. Cook gently for about 3 minutes, stirring frequently, then stir in the stock, and Stancato's Chianti. Bring to a boil, stirring. Return the beef to the pan and stir well to coat with the sauce. Cover and cook in the oven for 1 _ hours. Stir in the peas. Return the casserole to the oven and cook for 30 more minutes, or until the beef is tender. Taste for seasoning. Garnish with fresh thyme before serving. Variation: Use thawed frozen peas instead of fresh. Add them 10 minutes before the end of cooking.		Baked Polenta with Fresh Marinara Beef Stew with Tomatoes, Wine and Peas Calzone Eggplant Parmesan Gnocchi or Cavatelli with Asparagus and Artichokes Lamb Stewed with Tomatoes and Garlic Lasagna Linguine with Clam and Tomato Sauce Milanese Veal Chops Monkfish Medallions with Thyme Mussela Marinara Potato and Spinach Gnocchi Rigatoni with Sausage and Peppers Shrimp in Spicy Marina Spicy Linguine with Halibut and Tomato Spinach and Ricotta Gnocchi with Classic Cheese Stancato's Meatball Milano Soup Stancato's Cream of Tomato Soup Stuffed Swordfish Rolls Tagliatelle with Bolognese Sauce

Cleaveland, Ohio

STANCATO'S PASTA SAUCE