Finely chop vegetable for soffritto: carrot, celery and onion.

Mince all herbs except bay leaf: sage, rosemary (leaves only) and parsley.

Prepare the meat. If needed, cut it into medium size cubes equal in size as possible. Roll each piece in flour, tapping out the excess flour.

Add a generous drizzle of extra virgin olive oil in a pan along with chopped carrot, celery and onion. Cook on medium low heat, stirring occasionally once the vegetables become soft. Once soffritto is ready transfer it to a bowl. This way you can use the same pan to prepare the meat and the entire dish.

In a large pan add a generous drizzle of extra virgin olive oil and flour covered meat.

Roast for a few minutes on each side then add fresh minced herbs.

Give a nice stir then add red wine. Let cook on high heat for a few minutes until the wine has almost evaporated.