Peel the cotechino and put it on the slice of beef, roll the slice and sew it with kitchen thread. Throw the herbs in butter and let them stew, without frying them, then add the wrapped cotechino and brown it on each side for 15 minutes, add wine and let it evaporate. Add the mushrooms that you previously soaked into water and drained, add half a liter of water, the tomato sauce and the clove and cook for 90 minutes.
Finally slice the cotechino and serve it with its cooking liquid, after straining the liquid through a sieve.
Recipe taken from The Old Market -A travel through tortellini, tagliatelle and much more...
Promenade a Bologna - Special Christmas & New Year