1 piece of shoulder of beef (about 2kg in weight)
a few slices of lard
4 carrots and 4 onions
6 cloves of garlic and 6 tomatoes
1 bunch of aromatic herbs
a few peppercorns
6 sage leaves
100g smoked lard
2 bottles of red wine
Cover the piece of beef with lard, then cut the meat up into pieces and leave them to marinate in the wine overnight with the carrots, sliced onions, cloves of garlic, herbs, pepper, clove, sage, tomatoes and the lard. Take the meat out of the marinade the next day, drain it and let it brown over a flame with the olive oil in a cast iron pot. Little by little pour over the marinade. Finish it off with the meat stock. Lute the pot with a thick mixture made from the flour and water and close the lid. Leave it in the oven for 4 hours, then take it out and break the muddy seal.
Squash the sauce onto the top of the pieces of meat, drain them and arrange them on a serving plate.
Serve with fresh pasta covered with melted butter.