The meat is either sliced or cut into 2 inch lengths. Put the oil in a saucepan or in an earthenware casserole and, when hot, add the garlic. Cook till slightly brown and add the meat, seasoning with salt and pepper. When the meat is slightly brown, add the tomato pulp, the wine and the rosemary. Bring to the boil and simmer for 1½ hours till the meat is very tender.