• Time

    3 hours and 30 minutes

  • Difficulty


  • Course

    Second Courses

  • Italian Region



Servings 8

  • 2 lb beef meat
  • 1 lb canned tomatoes
  • 1 cup Chianti wine
  • 5 onions
  • 1 carrot
  • 1 stalk celery
  • 1 clove of garlic
  • 1 half cup extra virgin olive oil
  • meat broth to taste


30 minutes preparation + 3 hours cooking

In saucepan, stir-fry a mixture of finely chopped onion, celery and carrot (when in season, a handful of basil leaves). Once the vegetables have softened, add the meat, larded with garlic cloves, season with salt and pepper, and tied up with kitchen string; brown carefully, then pour in the wine.

Once the wine has evaporated, add the tomato purée; cook slowly for 3 – 4 hours, adding a little meat stock if necessary. Once cooked, take the meat out of the pan, remove the string and slice it; reduce the cooking juices and pour the gravy thus obtained, piping hot over the meat slices.

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