500g minced horse meat, 250g dry white wine, 1 diced onion, 1 carrot in pieces, 1 diced pepper without seeds, 250g peeled tomatoes, a serving spoon of beaten lard (grass pist), a bunch of herbs (rosemary, parsley and sage), a clove of garlic and salt and pepper to taste.
Fry the onion and garlic in the lard and then brown the meat on a low heat. Pour on the wine and cook gently for about an hour. Add the pepper, peeled tomatoes, carrot and aromatic herbs and complete cooking for another 30/40 minutes, still on a low heat. Add salt and pepper to taste. This dish is an excellent accompaniment to polenta.
Gutturnio Superiore DOC La Barbona. The roundness and structure of this wine accompany the softness of the meat.