INGREDIENTS
4 tablespoons of extra virgin olive oil
1 clove of garlic finely sliced
700 g of feather steak, cut into 5cm pieces
200 ml of dry white wine
2 big onions, finely minced
500 g of rooster potatoes, peeled and diced
700 ml of home-made vegetable stock
2 bay leaves
400 g spaghetti
Salt
Black pepper, freshly ground
Parmigiano Reggiano, freshly grated