INGREDIENTS 

• 1 tbsp. olive oil
• 800g braising beef, diced
• 2 jars Sacla’ Barbera Sauce with Rich Barbera Red Wine
• Cooked polenta
• Chopped parsley

INSTRUCTIONS

1. Season the beef and fry in a saucepan with oil over a high heat until brown.
2. Turn the heat down to medium. Add the Barbera Sauce and 200ml of water. Stir, then leave to simmer uncovered for at least 1 hour 30 mins on the hob (or air fryer/slow cooker/oven).
3. Serve on a bed of polenta and garnish with parsley and black pepper.