Stracotto alla fiorentina

Serves 4

1.75 pounds beef
3 celery sticks
2 carrots
1 onion
35 ounces of peeled tomatoes
2 Tbsp. tomato paste
1 liter red wine
1 basil cluster
olive oil
salt and pepper

Mince the celery sticks, carrots and onions and make a soffritto base, then add the previously cleaned and tied meat. Brown the meat on each side, wet with wine and cook on a low flame. When the wine has evaporated add the peeled tomatoes passed through a masher and the paste. Adjust with salt and pepper and heat low for 2/3 hours. Add basil leaves and serve.