Chef Daniela Troia

www.cafetroia.com

Ingredients:

2-3 lb Eye Round Road

½ Cup chopped pancetta

3 Bermuda Onions, chopped small

5 stalks celery, chopped very small

1 cup olive oil

2 baking potatoes, cubed

3 carrost, chopped very small

¾ cup white wine

½ cup of water

Pinch of salt

Directions:

In a sauce pot, heat some olive oil and brown the eye roast Once browned, add the pancetta and
onions-these are just chopped very small. Cook until onions are transparent. Then add dry white
wine. Next step, add the vegetables (celery,carrots and diced Idaho potatoes). Add a pinch of salt
and ½ cup of water water. Cook for two hours until the sauce becomes creamy. Remove meat
from the sauce and serve separately with some of the sauce. If you wish, you can top your
favorite pasta (penne, linguine or fettuccine with this sauce too! Enjoy!

Salsa Genovese

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