1. Put the celery, carrot, onion, Extra Virgin Olive Oil and meat in a pan.
2. Deglaze with red wine and cover with water and bay leaf.
3. Add a little salt and cook covered in oven at 150 degrees. Check that it does not dry out too much.
4. Bring water to a boil and salt.
5. Add polenta.
6. Serve by placing the polenta on the bottom of the plate, the meat and the raw Extra Virgin Olive Oil.