This stew has a long history. Legend has it that it was invented by the furnace workers who baked the terracotta tiles for the Brunelleschi's famous Duomo in Florence by mixing beef, salt, lots of black pepper and red wine.
A recipe by Serena Angelini (Pici e Castagne). Thanks Serena!
When the meat is cooked and the wine reduced in a dense sauce, add salt and ground pepper.