Garofolato

Preparation:

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