Description
A recipe for Fresh Tomato Sauce With Beef and Sage-Rolled Figs

Ingredients

• 8 large tomatoes
  
• 1/4 cup extra virgin olive oil, plus additional for figs
  
• 1 pound round steak, cut into 1-inch cubes
  
• 1 cup chopped onion
  
• 5 cloves garlic, minced
  
• 1 cup Chianti, divided (may substitute beef broth for wine)
  
• 1/2 cup beef broth
  
• 2 tablespoons chopped fresh basil
  
• 1 tablespoon chopped fresh oregano
  
• 12 Blue Ribbon Orchard Choice or Sun-Maid California Calimyrna or Mission Figs
  
• 24 fresh sage leaves
  
• Salt and freshly ground pepper to taste
  
• Hot cooked fettuccine or linguine
  
• Grated Pecorino cheese

Preparation
Dip tomatoes into boiling water for 1 minute; remove and place in bowl of ice water. Slip off skins and cut in half. Squeeze to remove seeds and chop tomatoes; set aside.

Heat oil in large pot; add beef. Cook, stirring frequently, until browned on all sides. Add onion and garlic and cook 5 minutes more. Add tomatoes, 1/2 cup wine and broth to pot and bring to boil. Reduce heat and simmer, covered, 1 hour and 15 minutes. Remove from heat and press meat with back of spoon to break apart. Simmer, uncovered, until most liquid has cooked off; stir in basil and oregano.

Preheat oven to 400°F. While sauce is cooking, cut stems off figs and cut in half. Simmer in remaining wine 2 minutes. Let stand until wine has been absorbed. Wrap each fig half in a sage leaf and secure with toothpick. Place in small baking dish with thin layer of olive oil and cook 4 to 5 minutes; remove toothpicks.

To serve, spoon sauce over hot cooked pasta and top each serving with fig rolls. Serve with grated Pecorino cheese.

Serve with: Castello di Gabbiano Chianti or Sangiovese-Merlot

Nutrition
no information available

Serves
Makes 4 to 6 servings.

Variations
no information available