Fresh Tomato Sauce With Beef and Sage-Rolled California Figs

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

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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Valley Fig Growers