Servings: 4

• 500 g, or 1 lb 2 oz boiled beef
• 2 red-skinned onions
• 300 g, or 11 oz tinned (canned) tomatoes
• a few basil leaves
• spring of sage
• olive oil

Cook the finely chopped onion gently in 4 tablespoons of oil in a short pot. Do not let it colour, but allow it to retain its whiteness, covering with the lid and omitting salt.

Once the onions have whitered somewhat, add the drained, chopped tomatoes, a little chopped basil and 3 whole sage leaves. Cook for 10 minutes over moderate heat.

Now add the sliced boiled meat and bring to the boil briefly to thicken the sauce. Season with salt and pepper.

Serve che slices doused in the tasty tomato and onion sauce.