• 2½ pounds lean beef, cut into bite-sized pieces
• 1 tablespoon lard
• 1 tablespoon olive oil
• ½ pound fat salt pork, diced
• 1 onion, sliced
• 2 cloves garlic, chopped
• salt and freshly ground black pepper
• generous pinch of marjoram
• generous pinch of rosemary
• ¼ pint red wine
• 4 tablespoons tomato concentrate, diluted in water

Heat lard and olive oil in a thick-bottomed pan or flameproof casserole; when fat begins to bubble, add diced salt pork, sliced onion and garlic, and sauté until golden. Add pieces of beef seasoned with salt, freshly ground black pepper, marjoram and rosemary, and cook, stirring frequently, until meat is well browned on all sides. Now add red wine (one of the rougher Italian ones) and continue cooking until the wine is reduced to half the original quantity. Add diluted tomato concentrate, and enough boiling water to cover the meat. Cover the pan and simmer slowly for about 2 hours, or until the meat is tender and the sauce thick and richly coloured. A tablespoon or two of red wine just before serving will add extra bouquet to this dish, which should be served directly from the casserole.