Beef or Veal Tocco - - Tocco d Carne

Mince the celery, onion and carrot. Dice the meat. Heat the butter and bone marrow in a casserole, and when they have melted add the minced herbs, meat, flour, soaked mushrooms (strain the water through a cloth and reserve it), and tomatoes. Simmer over a low flame, stirring everything occasionally lest it stick.

After about 20 minutes add the wine, and cook, covered. When the wine has evaporated, add the reserved mushroom water and enough hot broth to cover the meat. Check seasoning, cover the pot, and simmer until the meat is quite fork tender. When it is done, remove the meat from the pot to a bowl. Put the sauce through a strainer or food mill (or blend it), and use most of it to season pasta, rice, polenta, or whatever you prefer, while the meat, with the remaining sauce, will be a perfect second course with the vegetable of choice. Or, you could save it for another meal.

Couple of things: If you do this with polenta, serve the meat and the sauce together. Also, other recipes call for the piece of meat to be left whole, which will mean a longer simmering time.

A wine? I'd head to nearby Piemonte, and drink a Barbera with this.