• Time

    4 hours and 40 minutes

  • Difficulty

    Difficult

  • Course

    Second Courses

  • Italian Region

    Lazio

Ingredients

Servings 6

  • 1 beef tail
  • 1 ¾ oz lard
  • 1 sprig parsley
  • 1 clove of garlic
  • 1 onion
  • 1 carrot
  • 1 tablespoon lard
  • 2 tablespoons tomato sauce
  • 1 cup red wine
  • 8 stalks celery
  • broth
  • salt and pepper

Preparation

40 minutes preparation + 4 hours cooking

Put the clarified pork fat (or butter) into a pan and melt it, then sizzle together with the chopped lard, garlic, onion, parsley and carrot. Blend in the tail cut into small pieces, salt lightly, pepper and brown thoroughly. Add the wine and allow to evaporate.

Put in the tomato sauce and cover with the stock. Cook slowly for 4 hours, adding more stock if necessary. Ten minutes before the cooking time is up, add the celery sticks, boiled apart, and cut into pieces (2.4 inches approximately).

At the end, the sauce should be fairly dense and brown.