Cover it and let it cook on very low heat for about an hour, turning the meat from time to time. Then pour the wine little at a time and, always carefully, after raising the flame a little, add the tomato purée dissolved in very little water and, then, two or three ladles of water. Lower the flame and cook it for a couple of hours, taking care of the quantity of liquid. The secret? The boil must resemble a faint crackle, the Neapolitan “pippiare”, which is a prolonged type of cooking on a low heat. When the meat is cooked, cut into slices, serve separately as a main course.
