1.   Please follow instructions as described below for an authentic version

Step 1 Stove top

2.   Preheat oven to 160 C or 325 F

3.   In a large deep skillet or French oven, sauté the pork belly or unflavored natural bacon over moderate heat for about 3-5 minutes or until light brown. Scoop out and set aside

4.   In a small deep pot pour in the wine and heat to light rolling boil for about 5-8 minutes

5.   Cut the beef into 5 cm or 2 inch cubes and dry the cubes with a paper towel

6.   Heat the bacon fat to almost smoky (very hot and sizzling) and sauté a few beef cubes at a time until browned on all sides. Scoop out the cubes as each batch is browned and set aside. Repeat until all the cubes have been browned.

7.   In the same skillet, using the remaining fat, brown the carrots and onions for 2 minutes

8.   Return the beef and pork belly or bacon into skillet and immediately season with the salt and pepper. Toss

9.   Add the boiled wine and beef stock so that the meat is just covered with the liquids

10.   Add the tomato paste, garlic, thyme and crumbled bay leaf and stir until all ingredients are incorporated

11.   Bring to a light boil on the stove top

Step 2 Oven

12.   Cover the deep sided skillet or French oven and place at the lower third of your oven so that it will continue to simmer for about two to three hours. If simmering too vigorously or liquid is evaporating too fast lower the oven temperature

13.   The beef is done when you can pierce it easily with a fork. Remove from oven

Step 3 Stove top again

14.   In the meanwhile, in a small frying pan, add the butter and when melted add the 25 pearl onions and the mushrooms. Sauté until mushrooms are done. Set aside until needed

15.   When the meat is done, remove from oven and strain through a sieve to separate the solids from the sauce

16.   Put the meat and vegetables into the casserole pot or serving tureen and add the mushrooms and onions. Let meat cool before covering with a lid

17.   After straining, you should have about 3 cups of sauce. Put sauce into a deep pot. Taste for seasoning and adjust if needed

18.   Before adding the glucomannan, dilute 1 tbsp of glucomannan in 1 cup of cold water. Stir very well to dissolve completely before pouring into the sauce. Stir as you pour

19.   Cook over low heat until you get a gravy that coats a spoon lightly. This may take about 5 minutes. NOTE: If the sauce gets too thick, either your heat is too high or you cooked it too long. Add a bit more water to dilute and simmer on low for 1 minute

20.   Remove gravy from heat, pour over the meat and vegetables and stir the ingredients together

21.   Serve either hot or cold in a casserole or arranged on individual plates. Garnish with the fresh Italian parsley