I didn't have 28 ozs. of tomato sauce, only a 15 oz. can so I added 13 ozs. beef broth to make up the diff. I used 2 lbs. boneless beef short ribs, browned them first in a little olive oil, added 1 tsp. minced garlic and used seasoned salt in place of table salt. Simmered for about 2 hrs. Was very tender and very flavorful! Husband loved this! (He doesn't care about fat!) Next day, skimmed off the solidified fat and was much much better. This is a definately a keeper, and next time will either skim more or refrigerate before serving. I will also try the crock pot version.
Was this review helpful?
[
YES
]
1 user found this review helpful