To make the bread crust, pile up the flour and salt on a pastry board, or your work surface, and create a “well” in the centre. Dissolve the yeast in warm water (36 °C); pour it gradually into the “well” and mix it together with the flour, first with a fork and then with your hands. Continue kneading until you have a smooth, homogenous dough. Put it in a bowl, greased with olive oil, cover with cling film and leave in a warm place to rise for a couple of hours.

Using a knife, cut any tough parts off the beef and then tie it up with kitchen string and place it in an oven dish. Pour to oil over the meat and begin to cook it in a preheated oven, at 200 °C. In the meanwhile clean and wash the celery, carrot and onion, and cut them into pieces. When the beef begins to brown, remove it from the oven and add the vegetables to the dish, together with the rosemary, peeled cloves of garlic, sage leaves, and some salt and pepper. Put it back in the oven and cook for another 40 minutes, at 200 °C, adding some white wine from time to time, and basting with the cooking juices. When the meat is cooked let it cool down, and then transfer it onto a chopping board and remove the string. Tip the oven dish to pour out the cooking juices; filter them, add a tablespoon of flour to the liquid you obtain and stir it in to make a slightly thicker sauce.

Take the risen dough and roll it out on your work surface, sprinkled with a handful of flour. Cover the roast meat all over with the slices of Guanciale, place it on the dough you have rolled out and wrap it up completely. Use a pastry wheel to cut off the excess dough in order to seal the “parcel”. Roll out this dough again, cut it into strips and use them for decoration. Bake in a preheated oven, at 200 °C, for 20 minutes. Before serving, open the crispy parcel and slice the meat. Serve it accompanied by pieces of its crust and the finished sauce, all nice and hot.