Veal Marchigiana style

Preparation:

Preparation: Dip the bacon cubes in a bowl with a glass of white wine. After 30 minutes, drain and roll them in finely chopped garlic, an untreated lemon zest and plenty of pepper. Make quite deep cuts in the veal nut: use the tip of a sharp knife. Insert the marinated and drained bacon cubes into the cuts. Then tie the meat with kitchen string so that it keeps its shape during cooking. Clean and chop the vegetables with the lard and marjoram. Soften this minced meat in a saucepan with 2 tablespoons of oil, add the meat and let it flavor for a few moments. Wet with half a glass of red wine and let it partially evaporate. Salt and pepper and add the tomato pulp and about a liter of hot broth. Cover the saucepan, lower the heat and continue cooking for 2 hours. Finally, remove the meat from the pot and, over high heat, thicken the sauce. Slice the stewed meat, place it on a serving plate and serve drizzled with the sauce. You can accompany it with polenta or mashed potatoes.