Instructions: *Wine should be either Amarone, Bardolino, or Valpolicella

Tenderize the meat by pounding it with the dull side of a heavy knife, and cut into cubes.

Heat the oil and butter in a large pan, and brown the chopped onions. Add the tomatoes and the meat. Salt and pepper to taste, and cook for about half an hour.

Pour in the wine, cover and cook over low heat for at least 3 hours.

Serve with Polenta or Potato Gnocchi.

Note: Pastissada is better reheated the next day.

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