First, nicely sauté the onion in a large non-stick pan, then, when the onion is golden brown, add the meat, and brown it on all sides. If you have a cast iron pot, use it!

Pour an abundant amount of tomato sauce, a glass of wine, and a glass of water over the meat, then let stracotto cook over medium heat for about three hours, turning the meat about every half hour, and adding water if the sauce dries up too much.

If you are in a hurry, you can speed up the cooking time of the meat by using a pressure cooker and increasing the liquids: just make sure there is always enough water to cover the meat.

When the stew is ready, serve it hot, remembering to save a little sauce for pasta the next day, as tradition dictates.