Florentine-style boiled meat
Cover the pan and cook the onions over a low heat for about five minutes (make sure they become nice and soft, and do not burn). Add the tomato pulp, mix in with the onions and garlic and continue cooking, with the lid on, for another five minutes.
When the mix comes back up to the boil, add the stock, salt and pepper. Lastly, add the slices and pieces of boiled meat and cook for about 20 minutes.
Serve the meat topped with the tomato and onion sauce.
1,5 kg of red onions
1 clove of garlic
400 g of Petti organic tomato pulp “Il gran polposo”
1 l of meat stock
1 bunch of mixed herbs: garlic, sage, rosemary
1 laurel leaf
extra-virgin olive oil
salt and pepper