Genoese Sauce

Finely chop the onions, celery, carrots and lardo, so the aromas can blend together during the long cooking. Tie the beef strips with kitchen twine, keeping it compact and regular: this way it will cook evenly and it will be easier to slice it for serving.

Collect the chopped mixture in a bowl saucepan and add the butter, lard and extra virgin olive oil. Heat over medium heat and let it wither battutoCook, stirring, until the onions are soft and the sauce is smooth and fragrant. Avoid over-browning the vegetables; they should form a creamy base for the sauce.

Place the torn piece in the saucepan Brown it on all sides, turning carefully. Finish cooking when the surface is evenly golden and the bottom is browned, but not burnt. This browning process concentrates the flavors and creates a flavorful base for the subsequent cooking in wine and vegetables.

Gradually pour the dry white wine over the well-browned meat, letting it evaporate before adding more. Keep the heat sufficient to deglaze the alcoholic part: the aroma must become softer and the base must not have a pungent smell of raw wine.

Add a glass of water to the saucepan and gently mix the stock, without breaking the meat's binding. The liquid must collect the aromas of the battuto and browning, forming a moist but not abundant base, suitable for very long and slow cooking.

Cover the saucepan and let it cook over low heat for at least three hours. Check occasionally to ensure the stock is barely noticeably cooked and hasn't dried out completely. Continue cooking until the lacerto is very tender, the vegetables have reduced to a creamy consistency, and the sauce is thick and amber-colored.

Remove the now very tender meat and serve it as a second course. Use the sauce to season pasta or rice, spreading it evenly; complete, if desired, with Parmigiano Reggiano grated. The result should be a creamy, fragrant sauce that adheres well to the pasta or rice.