Stracotto alla fiorentina

Serves 4

Ingredients: 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.