for 4 people):
500 gr of beef
nutmeg
lard
butter
onion
celery
carrot
garlic
½ glass of white wine
broth
fresh tomatoes
salt
pepper
cinnamon
PREPARATION
Detach and lard the meat (with garlic and lard). Prepare the soffritto, slowly browning in butter the vegetables that you have previously chopped; add the herbs, salt and leave for about 30 minutes. Then add the wine and the tomatoes. Cook slowly, in at least two batches of a few hours each; if necessary, dilute the sauce with broth, added in small doses. The best solution, according to tradition, would require cooking in a special earthenware pot.
