Recipe courtesy of Debi Mazar and Gabriele Corcos
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
  • 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. 

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Bolognese Sauce

Recipe courtesy of David Rocco

Orecchiette al Ragu di Braciole (Pasta with Beef Ragu and Braciole)

Recipe courtesy of Debi Mazar and Gabriele Corcos

Stracotto al Chianti: Beef Braised in Chianti

Recipe courtesy of David Rocco

Spaghetti with Meatballs

Recipe courtesy of Michael Symon

Polpette Di Peppe

Recipe courtesy of David Rocco

Spaghetti Alla Caprese

Recipe courtesy of David Rocco

Ragu alla Mugellana

Recipe courtesy of Debi Mazar and Gabriele Corcos

Spaghetti Alla Puttanesca

Recipe courtesy of Debi Mazar and Gabriele Corcos

Eggplant Bruschetta with Shaved Pecorino

Recipe courtesy of Debi Mazar and Gabriele Corcos

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c
On Tonight
On Tonight

Good Eats

8pm | 7c

Good Eats: Reloaded

8:30pm | 7:30c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats: Reloaded

10:30pm | 9:30c
11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

12am | 11c

Good Eats: Reloaded

12:30am | 11:30c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats: Reloaded

2:30am | 1:30c
3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here