Wash and dry the meat, then marinate it in the wine with rosemary, bay leaf, salt and pepper for a couple of hours in a cool place.
Finely chop the onion and carrot. Sauté them in the olive oil.
Add the drained meat and brown it. Moisten with the wine and herbs from the marinade.
Turn up the heat and let the liquid evaporate. Add the tomato pulp, cover the pan and cook over a low heat for 40 minutes, stirring occasionally.
Before serving, coarsely grate “Cacio DiVino” over the stew.