Easy Recipe | Serves 8
4 lb. rump roast
1 16 oz. can tomato sauce
1/2 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
1 tbsp. garlic, chopped
1/2 cup Parmesan cheese, grated
1. Brown meat in 325°F oven until brown on all sides in casserole.
2. Add tomato sauce and fresh chopped herbs, cover and simmer in oven until meat is tender.
3. Take meat out of sauce, slice and serve with pasta,* and sprinkle with cheese. Sauce can be served over meat or blended with pasta.
*Not included in nutrient analysis.
Preparation: To braise, brown meat on all sides. Season as desired. Add a small amount of liquid. Cover tightly and cook over low heat until tender. To cook in liquid, brown meat on all sides, season as desired, cover with liquid, cover tightly and simmer until tender, approximately 30 minutes per pound.
Nutrient Analysis per Recipe Serving: Calories-232, Carbohydrates-3g, Protein-38g, Cholesterol-98mg, Sodium-313mg, Eron4mg, Fat-7g (26% of calories from fat)
Selection and Storage: Refrigerate and use or freeze within two days of purchase. For longer storage, overwrap with foil, freezer paper or place package in a plastic bag. Store up to six months.