Lard the meat with a few carrot sticks and pieces of pancetta; rub with salt and pepper; tie up with white cooking string. Place in a casserole dish with the oil, two or three carrots, cut up into pieces, and the roughly chopped celery and onion. Begin cooking over a lively heat and brown well on all sides. Bathe with the wine and leave to evaporate. Add the tomatoes, chopped, peeled and with the seeds removed. Cover and cook over a very low heat for about 2 hours. Remove the string from the meat, cut into slices and arrange on a serving dish. Cover with the cooking juices and the puréed vegetables.