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1
Preheat the oven to 300F.
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2
Put the olive oil in a Dutch oven or flameproof casserole with a lid and place over medium heat.
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3
Add the bacon and cook, stirring occasionally, until it is crisp and has given up most of its fat, about 10 minutes.
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4
Remove with a slotted spoon, add the meat, and turn the heat to medium-high.
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5
Cook, turning the chunks as they brown and sprinkling them with salt and pepper, until the meat is brown and crisp all over, at least 10 minutes.
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6
Remove with a slotted spoon.
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7
Turn the heat to medium and add the onion, carrots, and celery, along with some more salt and pepper, and cook, stirring occasionally, until the onion softens, about 5 minutes.
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8
Add the garlic and cook for another minute.
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9
Add the wine and let it bubble for a minute, then return the meat and the bacon to the pan along with the bay leaves, thyme, and tomato.
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10
Stir.
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11
Cover and put in the oven; cook, checking after about an hour and adding more liquid if needed, for at least 2 hours, or until the meat is very, very tenderfalling off the bone.
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12
Taste and adjust the seasoning.
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13
If the mixture is soupy, reduce the liquid over high heat until it is more like a sauce.
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14
Garnish and serve or cover and refrigerate for up to 2 days before reheating.
