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AL STRACÓTT (lo stracotto alla piacentina)

(for 4 people): 500 gr. beef - lard - butter - onion - celery - carrot - garlic - ½ glass of white wine - broth - fresh tomatoes - salt - pepper - nutmeg and cinnamon.
Lard the meat (with garlic and lard). Brown in the butter the vegetables you have previously chopped; add the aromas, the salt and let cook for about 30 minutes. Add wine and tomatoes. Cook twice slowly, at least for two hours each time; if necessary add broth to the sauce, adding it slowly. According to the tradition, cooking in a terracotta saucepan is ideal.