Spezzatino.

Cut beef in small chunks .Slice at least one carrot,celery,garlic in tiny tiny(maximum half a centimeter cubes) bits.You can add some grated lemon skin to the veg's.Put vegetables in a pot with some olive oil,cover,and leave it there for a few moments.As soon as they get a golden colour,put the beef and salt it and some withe pepper corns.Add some red wine.Cover and leave there at a low fire.When the liquid is almost completely absorbed(whic is ,45 minutes at least),add some cream and gorgonzola cheese to melt.Then a little bit of camembert and some grated parmesan chese,leave it there for another ten-fifteen minutes always on a low fire.Serve.

Meanwhile you can prepare some vegies antipasto.Cut a baby eggplant in tiny slices.Put them in chunk salt for half an hour to get bittertaste out.Then wash and put in the oven with salt and pepper on,and slices of tomato laying on. When almost ready(you decide whenever you like)let some bocconcini cheese melt on,and serve with grated parmesan cheese on.

With a few regional variations,this dish is usually called 'melanzane parmigiana',while the spezzatino has a long tradition dating to a couple of weeks ago in my kitchen.Ok,if you don't like it,it's my fault....