4 to 5 lb. beef rump roast
1/4 lb. precooked ham, sliced into thin strips
4 strips bacon
4 cloves garlic, minced
2 med. onions, minced
2 stalks celery, minced
2 med. carrots, thinly sliced
1 c. California Chablis, Rhine or other white dinner wine
1 c. California Burgundy, Claret or other red dinner wine
1 tsp. salt
1/4 tsp. pepper
1 sprig fresh rosemary

Lard roast with ham strips. Line casserole or Dutch oven with bacon strips. Add meat; brown on all sides over high heat, about 10 minutes. Add remaining ingredients. Cover and simmer, turning meat occasionally, about 3 hours or until tender.

This is best served with gnocchi on the side, covered with the meat sauce, or buttered tagliarini, tossed green salad. Accompany with Zinfandel or light Burgundy. 6 to 8 servings.