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Marinara Sauce

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Marinara Sauce

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  • Serves 8
  • |
  • prep time: 5 minute(s)
  • |
  • cook time: 1 hour(s) 45 minute(s)
2 lbs. boneless beef chuck, cut into 1/2-inch pieces
1 Tbsp. Bertolli® Classico™ Olive Oil
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1 can (14-1/2 oz.) beef broth
1/2 cup pimiento-stuffed olives, chopped
1 can (4 oz.) chopped green chilies, undrained
1 tsp. dried oregano leaves, crushed

Season beef, if desired, with salt and ground black pepper. Heat Olive Oil over in 6-quart saucepot or Dutch oven medium-high heat and brown meat in two batches. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 1-1/2 hours or until beef is tender. Serve, if desired, over hot cooked noodles or rice and garnish with chopped fresh cilantro.