put the meat in the marinade with laurel, pepper and cloves
cover with the red wine and seal with a film.
let in a cool place for 3 hours turning the meat up to down twice during this time
cleanse the vegetable
then chop vegetables finely, chop also some leaves of the celery
fry slightly in olive oil
take the meat from the marinade removing all the herbs except one laurel leaf
brown the meat on both sides with the chopped vegetables
when browned add the tomato pulp and the shredded dried paprika
cover, low the heat and cook for about 90 minutes, turning the meat up to down at intervals
you have a good braised...you should eat also in this manner. The sauce can be combined with spaghetti or gnocchi. if you like a strong taste you can also eat with the meatballs
