Romagna-style Bourguignon

For this recipe use a 1.1 lb piece of leg of beef and prepare some chopped carrots and onions, to be sautéd or browned in butter with a drizzle of oil.

When well-browned, add the beef turning often. When the cooking is at a good stage, add some water (1-2 ladlefuls as needed), tomato sauce, butter and more olive oil.

Cook everything for a long time, and only when the cooking is almost complete, add half a glass of dry white wine. Before cooking in the sauté, make a hole in the meat and insert a clove of garlic in it.