Beef in red wine

Preparation:

Preparation: Lard the meat with the ham into small pieces. Coarsely chop carrots and celery. Brown the meat over high heat in 5 tablespoons of oil. Season with salt and pepper and add the wine. Let it evaporate over a low heat then add the minced meat, sage and rosemary. Cook covered over low heat for about 2 hours and 30 minutes. Remove the meat and keep it warm. Blend the cooking liquid after having eliminated the sage and rosemary and serve separately.