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 Makes 4 to 6 servings
8 large tomatoes
1/4 cup extra virgin olive oil
1 pound round steak, cut into 1-inch cubes
1 cup chopped onion
5 cloves garlic, minced
1 cup Gabbiano 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 pasta
Grated Pecorino cheese
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 a boil. Reduce heat and simmer, covered,
1 hour and 15 minutes. Remove from heat and press meat with
back of a spoon to break apart. Simmer, uncovered, until most
of the liquid has cooked off; stir in basil and oregano. While
sauce is cooking, cut stems off figs and cut in half. Simmer
in remaining wine for 2 minutes. Let stand until wine has
been absorbed. Preheat oven to 400°F. 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 for 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.
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