Put the meat in a suitable bowl. Add olive oil, red wine, salt, pepper, cloves and bay leaves and leave to infuse for 1 hour at room temperature with the lid closed. Cut bacon and onion very small and stew in butter and oil until soft. After a few minutes, add the pork sausage cut into small pieces and cook until the fat is rendered. Brown the meat in it. Extinguish with the marinade (together with the cloves and bay leaves) and make. Douse with 2 cups of hot beef broth or hot water and add the pelati. Cook for about 90 minutes at a moderate temperature with the pot closed. Then add the peeled potatoes cut into small pieces. Season with salt.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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