Braised beef with Pèppoli wine sauce . . .


2 slices bacon
1 clove garlic
1½ teaspoons sage leaves
1½ teaspoons rosemary needles
1¼ pounds beef for pot roast
Salt and freshly ground black pepper
Kitchen twine
¼ cup olive oil
2 coarsely chopped onions
1 stick celery, diced
3 carrots, diced
1 bay leaf
2 cups Pèppoli Chianti Classico
2 cups canned tomatoes
1 tablespoon chopped basil
½ cup vegetable broth

1. Mince together bacon, garlic, sage, and rosemary. Make small incisions in the meat and fill them with the mixture, rub with salt and pepper, and tie the meat tightly with kitchen twine for braising.

2. Heat the olive oil in a large saucepan or flameproof casserole dish, sauté the onions, celery, and carrots briefly, add the meat and the bay leaf, and sauté the meat quickly over high heat until golden brown.

3. Pour in the wine and reduce for several minutes. Add tomatoes and basil, pour in the broth, cover, and braise over low heat for 2 hours, until the meat is tender.

4. Remove meat from the pan or casserole dish and strain sauce through a sieve. Slice the meat, dress with sauce, and serve.