Pot roast with Barolo

1,5 kg beef, 1 piece Parma ham fat, 2 onions, 2 carrots, 1 celery stalk, 1 bay leaf, 2-3 sage leaves, 1 sprig rosemary, 3 glass Barolo wine, olive oil, salt, pepper.

Brown the beef in olive oil, along with the diced ham fat. Pour over the wine, and turn down the heat. Add the chopped onions, carrots, and celerey, and then the bay leaf, sage and rosemary. Season with salt and pepper, and add a few glasses of water. Simmer over a low heat for about 2 hours. Slice the meat and serve it with the sived cooking juices.

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