Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Episode: Camping
Peposo dell' Impruneta
Total:
5 hr
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
5 hr
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Tomato Sauce:
  • One 28-ounce can whole peeled tomatoes (pomodori pelati)
  • 2 tablespoons extra-virgin olive oil, plus more for serving 
  • 1/3 red onion, medium diced 
  • 3 cloves garlic, sliced into chunks 
  • Pinch red pepper flakes, optional 
  • Salt and freshly ground black pepper 
  • 2 handfuls of basil, torn
Peposo dell' Impruneta:
  • 8 cloves garlic, unpeeled
  • 2 1/2 pounds beef chuck, cut into 1-inch cubes 
  • 1/2 bottle dry red wine, such as Chianti 
  • Pinch kosher salt 
  • 3 tablespoons freshly ground black pepper 

Directions

For the tomato sauce: In a food processor, puree the tomatoes to a smooth, creamy consistency. Heat the oil in a large pan over medium heat. Add the onions and saute until they are soft; add the garlic as soon as the onions start browning a bit. If you'd like to make the sauce a bit spicy add a pinch of red pepper.

Add the tomatoes and season with salt and pepper. Simmer over medium-low heat until the sauce thickens a bit; it needs to be fluid but not overly thin, about 30 minutes. A few minutes before taking the sauce off the heat, add half the basil and season with salt and pepper.

For the Peposo dell' Impruneta: Add the garlic, tomato sauce and beef to a large Dutch oven. Stir in the wine, salt and pepper and bring to a boil, then reduce the heat to a simmer. Cover and cook until the sauce has thickened and the meat is cooked throughout, 3 1/2 to 4 hours. Sprinkle with the remaining basil before serving. 

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