In a saucepan heat the oil and crushed garlic then add the meat cut into cubes of about 3 cms and brown for about 20mins. Pay attention that during this stage of the process the garlic doesn’t burn because it will give the meat a bitter taste. At this point if you wish, you can add the glass of red wine.
Now add the salt and pepper to taste and then add the sifted flour. The flour is added to allow the sauce to ‘stick’ to the meat.
Stir well and after about 3mins add the chopped tomatoes, lower the flame and allow to cook, covered for about 1.5 hours.
Like all stews, allow the meat to cool a little before serving, it is much nicer not steaming hot.
Boiled or oven roasted rosemary potatoes are also a wonderful side dish and of course, the only ‘gravy’ you will need are the juices from the ‘spezzatino’.