AIGUILLETTE PIZZAIOLA



1.2 kg (2,65 lbs) beef aiguillette (larded and tied), 6 onions, 6 cloves of garlic, 1 tbsp of tomato purée,1 can 4/4 of tomatoes peeled, 3 tbsp olive oil, 1 bouquet garni, oregano, cayenne, sugar, salt, pepper. Brown the aiguillette in the oil. Fry the chopped onions for 10 min. Add the concentrate, the meat, the minced garlic, the tomatoes, the bouquet garni, 1 tbsp oregano and sugar. Let simmer for 2½ hours covered. Salt and pepper halfway through cooking.




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