One of the recipes Biba demonstrated during our evening with her was her “Stracotto di Manzo alla Fiorentina” or “The Braised Beef of Florence”. Biba, in her typical down-to-earth manner called it “nothing more than a glorified pot roast”. It’s a simple and delicious recipe, much like our standard pot roast but with a soffritto base, the addition of tomatoes, and a whole bottle of wine. When the oil is hot, shimmering but not smoking, add the roast and cook, turning it a few times, until it is nicely browned on all sides, 10-12 minutes. Transfer the meat to a platter. Add the garlic, parsley, and sage, and stir until the herbs are lightly colored and fragrant, about 1 minute. When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat it with the savory base.