* 4 cups
* salt and pepper
* For the sauce:
* 1 carrot
* 1 onion
* 1 piece of celery
* 1 parsley root
* 1/2 clove garlic
* 1/2 bay leaf
* 1 cup tomato juice
* 1 cup meat soup (water or wine)
* 2 paper bags or 1 thicker sheet of paper
Grease the paper bags very well with oil. The cups are seasoned to taste with salt, pepper, paprika, rosemary and thyme, then put in bags. Tighten the bag tightly. Put the bags in a tray and bake for about 1 hour.
Finely chop the onion, and the rest of the vegetables are cleaned and put on a small grater or cut into thin slices, as desired. Simmer in a few tablespoons of olive oil until they begin to soften. Add the tomato juice and simmer for another 5 minutes. Quench with soup, then simmer for about 20 minutes, adding pepper, bay leaf, thyme and salt to taste. If you like, you can add a little red wine.
Break the paper bag, put the meat on a plate and cover with sauce.