Place the meat in a
deep heatproof, noncorrosive casserole just large enough to hold it. Add the
wine, half the onion, and the garlic, celery, nutmeg, cinnamon, rosemary, bay
leaves, and cloves. Cover the meat and refrigerate several hours or overnight,
turning the meat occasionally.
When ready to cook,
drain the meat from the marinade and wipe dry. Drain the vegetables and
reserve. Save the marinade.
Wipe the casserole
dry and heat the olive oil. Add the pancetta and the remaining onion. Sauté for
3 or 4 minutes or until the pancetta just begins to crisp and the onion is
soft. Transfer the mixture to a plate and reserve.
Rub the meat with the
flour and add to the drippings in the casserole. Brown the meat slowly on all
sides. Return the pancetta mixture to the casserole along with the reserved
vegetables. Cook slowly about 5 to 10 minutes. Add salt and pepper to taste,
and pour in the reserved marinade. Bring the mixture to the boil, then lower
the heat to a simmer, cover the pot, and cook about 2 hours or until the meat
is tender.
Remove the meat to a
platter. Remove the bay leaves and cloves and discard. Place the remaining
liquid and vegetables in a food processor or blender and pulse until smooth.
Slice the meat and top with the sauce.
This recipe is
featured on show 1920 - More Piedmont Cooking.