La Salsa Alla Genovere - cooking recipe

Ingredients

1 eye of round roast
chopped onions
2 bouillon cubes
2 Tbsp. margarine

Preparation

Put roast in pan; cover with chopped onions.
Add 2 bouillon cubes, margarine and water to cover meat.
Cover and simmer until meat is tender.
Then uncover and cook onions down to sauce consistency, stirring frequently.
Use the sauce over pasta (mostaccioli are preferable).
Cook pasta; drain.
Add butter and some Parmesan also.
Put sauce over the top.
Use meat for second course with vegetable and salad.