Instructions: Fry the meat in the oil until golden all over, and place the fried meat in an ovenproof dish. Pour off most of the pan juices, leaving a tablespoon or so. Add the finely-chopped onion and crushed garlic and cook gently until onion is transparent. Add the wine and the vinegar and boil to reduce by half. Add the sieved tomatoes, basil and sugar and cook a minute. Pour tomato mixture over meat and put into a moderate oven for an hour.

Meanwhile, soak the anchovy fillets five minutes and drain. Remove meat from oven after cooking, and remove meat joints to the serving dish. Pour tomato mixture into saucepan, boil and add chopped anchovy and olives, plus chopped Italian parsley. Pour sauce over meat joints, then serve with chunks of bread.

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