Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.




Filet Cacciatore

Buca di Beppo Recipe

Serves 2

12 ounces beef tenderloin or sirloin tip
salt and freshly ground pepper, to taste
1/4 cup olive oil
1 large red onion, chopped
1/2 pound white mushrooms, sliced
2 cloves garlic, minced
1 tablespoon capers
1 teaspoon oregano
1/3 cup sherry
2 cups prepared Marinara (recipe follows)

Cut meat into 4 serving pieces. Season pieces with salt and pepper. In a large saute pan, heat olive oil on medium-high until it shimmers. Add meat and brown about 3 minutes on both sides and remove from the pan. Lower heat to medium, add onions and mushrooms and cook slowly for about 4 minutes, or until the onions are translucent. Add garlic, capers and oregano and cook 1 minute more.

Raise heat to medium high and pour the sherry into the pan to loosen juices that stick to the pan during cooking. Bring sherry to a boil, add marinara sauce to the pan and simmer uncovered for about 5 minutes, or until sauce is thickened. Return beef to the pan and heat thoroughly. Serve over mashed potatoes. Mound potatoes on platter, pour marinara over and then top with beef.

Marinara Sauce
1 (15 oz.) can tomato sauce
2 tablespoons tomato paste
1/4 cup olive oil
1/2 cup chopped onion
1 minced garlic clove
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon thyme
dash salt and pepper
1/4 to 1/3 cup beef broth, if available

Combine ingredients in small saucepan. Bring to a boil, then lower heat and simmer gently, uncovered, 10 minutes. Makes 2 cups.

Garlic Mashed Potatoes
8 red skinned potatoes, cut into quarters
3 cloves garlic, peeled
2 teaspoons salt
4 tablespoons butter
3/4 cup milk or potato cooking water

Boil potatoes, garlic and 1 teaspoon salt in enough water to cover the potatoes. Drain, reserving water if you prefer. Remove garlic cloves and discard. Smash potatoes, butter and milk together with a large fork until fluffy. You want a thick, homey texture otherwise, the marinara sauce will merge with the potatoes, making a runny mess. Season to taste with remaining salt.  Makes about 3 cups.

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