Gradually add the meat and brown evenly on all sides. Season with salt, pepper and dust with flour, allowing the mixture to brown thoroughly. Add the beef stock, stir and simmer, then cover for 1 hour.

After 30 minutes of cooking, add the wine and season with rosemary. Stir in the tomato paste and finish cooking.

Polenta:

Place water, milk, salt and corn meal into a large heavy pot. Cook and whisk constantly until the contents begins to boil. Reduce heat to low. Cover and let the contents cook for about 35 to 40 minutes, stirring every 5 to 10 minutes.

When the polenta is cooked, pour into a medium-size wet casserole (this way, the polenta does not stick to the bottom of the casserole). Spread the polenta evenly throughout the casserole. Leave to cool completely.

Note: Before serving the Spezzatino, cut the polenta into squares (3 inches by 2 inches) and grill or heat up the polenta in the oven.

Stewed Savoy Cabbage:

Wash and separate the cabbage leaves and place them into a large boiling pot of water for about 3 minutes. This is not to cook the cabbage, but only to minimize a heavy, strong taste.

Drain water and let it cool.

Cut the cabbage roughly. In the meantime, in a heavy skillet pot, add the oil and sauté the onions. Add the garlic, the thinly sliced pancetta, and cook for 2 to 3 minutes.

Add the cabbage and mix well. Cover for about 5 minutes, then add 1/4 of a cup of water. Cook at medium to low heat until it is ready.