500gr muscle of veal taken from the shinbone
3 cloves garlic
400gr peeled tomatoes
1 glass of red wine
extra virgin olive oil
1 tablespoon freshly milled black pepper
Sautè the chopped onions, carrots, celery, garlic cloves and rosemary trimmed with olive oil in a deep saucepan. Add the meat cut into large cubes. When the meat is seal add pepper and the peeled tomatoes. Cook medium temperature for 10 minutes. Add the red wine. Season with salt. Cover it allow to cook slowly for about two hours over a moderate heat .