Begin by placing a pot with the meat broth on the stove and let it simmer. In the meantime, clean the celery, the carrot and the onion and proceed to chop them into very small cubes. Tie the thyme, the sage and the rosemary together with a piece of kitchen string and then cut the meat into 4-5 cm cubes.

Now put some oil and some butter in a pan and place it on the stove as well. As soon as the bottom of the pan is hot, add the chopped celery, carrot and onion and leave them to flavor over low heat for about ten minutes; when needed, you can sprinkle a bit of hot meat broth.

Add the meat, raise the heat slightly and let all the pieces mix well for about ten minutes, remember to add some salt and pepper and to sprinkle everything with some flour, letting it toast for a couple of minutes: be very careful because it could burn, so stir often. Deglaze with the red wine and let it evaporate completely, then add the small bunch of rosemary, thyme and sage and the hot meat broth.

Cover with the lid and let it simmer over medium heat for at least 2 hours, taking care to stir from time to time. When it is ready, remove the fragrant bunch. Serve hot.