Dice the pancetta with the garlic, sage and rosemary. Lard the meat with it, rub with salt and pepper and bind before roasting.
Heat the olive oil in a pan. Sauté the meat, bay leaves and vegetables until the meat is golden brown. Add the wine and cook for a few minutes. Add the peeled tomatoes, basil and clear soup and simmer with the lid closed at low temperature for about 2 hours, or until the meat is tender. Remove the meat from the Reindl and strain the sauce through a sieve. Cut the roast into slices and serve it covered with the sauce.
Allegra Antinori’s wine recommendation: Despite the custom of drinking the wine used in the cooking as well, I find that powerful wines such as Villa Antinori Riserva Chianti Guado or Classico al Tasso perfectly balance the strong flavor of this dish.
Our tip: use a deliciously spicy bacon for a delicious touch!
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