Step 1

Finely chop carrots, celery and onion.

Step 2

Put the dried mushrooms to soak in a small bowl full of water.

Step 3

In a saucepan with high sides pour four tablespoons of olive oil and sauté the chopped vegetables over medium heat for a couple of minutes.

Step 4

Put the whole piece of meat inside the saucepan and brown it (on all sides) together with the vegetables for five minutes, taking care not to burn the vegetables.

Step 5

Bring 2 liters of meat broth to a boil.

Step 6

Squeeze mushrooms and chop finely, keeping aside the soaking water.

Step 7

When the meat has browned and the vegetables will start to stick to the bottom of the pot, pour the white wine, possibly cold. Stir and let the alcohol evaporate for 2 minutes.

Step 8

Then add the mushrooms, previously finely minced, and their water, the tomato paste previously watered down with three tablespoons of water, and a tablespoon of flour also watered down in three tablespoons of water.

Step 9

Pour the hot stock up to cover the piece of meat for two thirds. Finally add a sprig of rosemary, 3/4 sage leaves and a bay leaf.

Step 10

Cover and cook over a low heat for at least three hours, turning the piece of meat from time to time.

Step 11

If the sauce is too liquid, after two and a half hours remove the lid and continue cooking at a very low heat until you reach the desired consistency.

Step 12

Adjust only at the end with salt and pepper.

Step 13

Season the pasta with the sauce leaving aside the piece of meat, excellent for other preparations (eg meatballs).