Carne di Capra al Cannonau

Pat dry the Carne di capra pieces thoroughly with paper towels. Season generously with Sale marino and Pepe nero macinato, then lightly dust with Farina "00", shaking off any excess.

Heat the Extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the Carne di capra in batches on all sides until deeply colored. Remove the browned Carne di capra from the pot and set aside.

Reduce the heat to medium. Add the Cipolla, Carota, and Sedano to the pot, scraping up any browned bits from the bottom. Sauté gently until the vegetables are softened, about 8-10 minutes, creating a soffritto.