180 gram jars, machine sterilized.
A blend of herbs is sautéed using extra virgin olive oil and is left to cook for two hours. Then add the meat and red wine, the tomato pulp, salt and pepper and let it boil for another two hours. Half an hour before removing from heat, add bay leaves, which are then removed at the end of cooking. Following is the bottling and sterilization. No preservatives or colorings are added.