(shoulder chops chianti style) Here is another recipe for special occasions, a flavourful dish from our land. When our grandmothers used to cook it, the reserved sauce was used even to cook pasta.

When cooked, cut meat into thick slices and serve covered with copious amounts of sauce.

Sorra e Soppelo alla Chiantigiana

Prepare meat by tying it to a whole carrot, a celery stock and fresh sage leaves. In the meanwhile, sautee in a large pot an abundant amount of celery, carrots, onions and a little bit of garlic in olive oil. Add meat and cook until browned on all sides over a "brilliant" fire (high heat). Reduce the heat when half cooked and add a generous amount of good chianti wine. Let the wine evaporate, add a little tomato sauce and season with salt and pepper. Let it cook until done (up to two hours) adding from time to time meat broth or water.