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- 1 cup each of diced onions, celery and carrots
- 4 Tbsp olive oil, divided in half
- 2 Tbsp minced garlic
- 1 (3 lb.) lean roast, cut in half
- 1/2 tsp each salt and ground black pepper
- 4 cups diced tomatoes
- 1 (6 oz) can tomato paste
- 2 Tbsp Italian seasoning mixture
- 2 cups wine (Barolo or Merlot)
View Full Recipe at Food Adventures of a Comfort…
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