shoulder
– 2 tablespoons olive oil
– 1 big onion, diced
– 2 carrots, diced
– 2 celery sticks, diced
– 3–4 garlic cloves, chopped
– 1 cup of dry red wine
– 1 cup of beef broth
– 1 can of tomato pieces or passed tomatoes (400 g)
– 2–3 sprigs of fresh rosemary
– 2–3 fresh sage leaves or 1 tsp dried sage
– 2 bay leaves
– Salt and black pepper to taste
– optional 1–2 tbsp tomato paste
Preparation
Prepare meat
Free the beef from very large fat pieces and firm tendons.
Then
