Peposo dell' Impruneta

  • Level: Easy
  • Total: 5 hr
  • Active: 20 min
  • Yield: 4 to 6 servings
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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 


  1. 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.
  2. 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.
  3. 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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