Braised in sauce

– 500 ml of Lambrusco IGT wine
– 20 ml Extra virgin olive oil
– 600 gr of horse rump
– 280 gr of onions
– 80 gr of carrot
– 50 gr of celery
– 40 gr of butter
– 40 grams of flour
– 50 gr of sliced ​​Lardo di Colonnata
– 200 gr of tomato puree
– 5 gr of cloves
– 3 bay leaves

Preparation:

• Put the piece of meat in a bowl with the wine for 12 hours.
• Carefully drain the meat from the marinade, keeping the wine; dry it with a cloth or kitchen paper.
• Wrap the meat with the slices of Colonnata lard (make them adhere well to the meat and fix them, if necessary, with string as for a roast).
• Insert the cloves into the meat and flour it. Heat the oil and 2 tablespoons of butter in a saucepan (if you want you can also use the pressure cooker) brown the meat for 5 minutes, turning it on all sides with two tablespoons, add salt and pepper.
• Add the wine from the marinade, the tomato sauce, add the whole bay leaf and the cleaned vegetables, washed and cut into 1.5 cm cubes.
• Cook for 3 hours over low heat and covered pan (if it dries too much add 1-2 glasses of cube broth) when cooked, remove the meat from the pan, wrap it in aluminum foil to keep it warm. Pass the cooking juices with the vegetables in a blender, after removing the bay leaf, add the remaining butter into small pieces, mix 3 minutes with a wooden spoon over very low heat.
• Slice the meat and arrange on a serving dish, cover with the sauce and serve.