Garofaloto

Preparation:

Preparation: Clean and wash the mutton, cutting it into large chunks, deboning and stuffing with cloves, pieces of garlic, a pinch of salt and pepper, then tie them with kitchen twine. Put the meat in a pan with the garlic and oil and cook over a moderate heat. After a few minutes, wet with red wine. When the wine has evaporated, pour the chopped tomatoes into the pan. Simmer until cooked through.