Meat in Italian in tomato sauce

Ingredients for meat in Italian in tomato sauce

1,5 kg. beef brisket
200 ml. dry white wine
3 sprigs rosemary
40 ml. olive oil
800 g. tomatoes
3 cloves garlic
60 г. olives, pitted
10 г. basil
3 of thyme
1 teaspoon salt

Preparation of meat in Italian in tomato sauce

Meat cut large chunks. Cover with wine and put sprigs of rosemary. Add pickled for 1 hour.
Marinade merge, but leave the rosemary in the meat, the meat dry out. At high heat warm the oil in a frying pan and add the meat. Intensive stirring fry it on all sides. Pan should be deep enough to comfortably mix and there was seated sauce.
We make a cut tomatoes, pour boiling water and leave for a few minutes, then remove the skin.
Tomatoes grate or chop in blender.
Thyme and basil crushed garlic to pass through the press or rub on a fine grater, black olives cut in half along and all this mixed with tomatoes.
Pour the resulting sauce into the meat, add salt to taste and simmer about 30-40 minutes, until cooked.