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1
With a paring knife make small cuts into the meat and fill the cuts with pancetta.
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2
Tie the meat with string (for shape) and place in a bowl.
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3
Add in the carrots, onions, celery and a few leaves of the sage, bay leaves, rosemary and a few pepper corns.
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4
Cover all the ingredients with the wine and let them marinate for at lest ten hrs, turning the meat over every two hrs.
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5
When it is ready remove from the bowl and dry the meat.
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6
In a casserole dish heat the butter with the extra virgin olive oil over a medium heat.
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7
Add in the meat, season it with salt and brown it on all sides.
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8
Add in the vegetables and the remaining herbs and cook them for a few min.
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9
Add in one c. of marinade, cover with a lid and cook it on a low flame.
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10
Cook for about 1 1/2 - 2 hrs adding a c. of the marinade at a time till all is finished.
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11
When the meat is cooked, remove and pass the remaining sauce through a mouli, reheat and adjust seasoning.
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12
Serve the sauce with the meat sliced, on polenta.
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13
POLENTA DI GRANDO SARACENO:In a saucepan bring salted water to the boil.
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14
Add in the polenta, whisk to avoid lumps.
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15
Cook over a low heat for 35-40 min, stirring it often with a wooden spoon
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16
(note - polenta will stick to the pot and make a crust on the saucepan, this will give it a smoky flavour).
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17
Tip out onto a board and slice.
