This is' a typical dish famous in the county of Lazio and in Rome
Ingredients :
a pound of tail adult beef, 50 grams of fat, a sprig of parsley, a clove of garlic, one onion, one carrot, one tablespoon lard, two tablespoons of tomato sauce, a glass of red wine, 8 ribs celery, broth, salt and pepper
put lard in a pan (possibly replaced by butter) thoroughly, along with chopped bacon, garlic, onion, parsley and carrot, fry. join the queue, cut into small pieces, little salt and pepper and cook well.
Add wine and let it evaporate. put the tomato sauce and cover with the broth.
Cook slowly for 4 hours, adding stock if necessary. ten minutes before the end of cooking, add the celery, which have been boiled separately, cut into pieces of about 6 cm. and the sauce should be quite thick and dark.
