INGREDIENTS

INSTRUCTIONS

With a paring knife make small cuts into the meat and fill the cuts
with pancetta.  Tie the meat with string (for shape) and place in a
bowl. Add the  carrots, onions, celery and a few leaves of the sage,
bay leaves,  rosemary and a few pepper corns.  Cover all the
ingredients with the wine and let them marinate for at  lest ten hours,
turning the meat over every two hours.  When it is ready remove from
the bowl and dry the meat.  In a casserole dish melt the butter with
the olive oil over a medium  heat.  Add the meat, season it with salt
and brown it on all sides. Add the  vegetables and the remaining herbs
and cook them for a few minutes.  Add one cup of marinade, cover with a
lid and cook it on a low flame.  Cook for about 1 1/2 - 2 hours adding
a cup of the marinade at a time  until all is finished.  When the meat
is cooked, remove and pass the remaining sauce through a  mouli, reheat
and adjust seasoning.  Serve the sauce with the meat sliced, on
polenta.  POLENTA DI GRANDO SARACENO:  In a saucepan bring salted water
to the boil.  Add the polenta, whisk to avoid lumps.  Cook over a low
heat for 35-40 minutes, stirring it often with a  wooden spoon (note -
polenta will stick to the pot and make a crust  on the saucepan, this
will give it a smoky flavour).  Tip out onto a board and slice.
Converted by MC_Buster.  Per serving: 169 Calories (kcal); 14g Total
Fat; (75% calories from  fat); 3g Protein; 8g Carbohydrate; 23mg
Cholesterol; 275mg Sodium  Food Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 1 1/2 Vegetable; 0  Fruit; 2  Converted by MM_Buster v2.0n.

A Message from our Provider:

“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”

Nutrition (calculated from recipe ingredients)
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Calories: 1451
Calories From Fat: 917
Total Fat: 103.5g
Cholesterol: 383.6mg
Sodium: 3297.1mg
Potassium: 209.5mg
Carbohydrates: 63.7g
Fiber: 2.6g
Sugar: 30.8g
Protein: 71.3g