Method
Turn on the oven to 170ºC / gas mark 3.
Cut the meat into smallish chunks. Heat the oil in a frying pan over a medium heat. Add meat and start to cook. When the meat has browned all over, remove it from the pan and put on a plate.
Put the onion, garlic and pepper into the pan. Stir them well and cook for five minutes until soft. Sprinkle on the herbs and paprika. Put the meat back into the pan and stir.
Add the vinegar tomatoes and stock. Bring to the boil, stirring as it cooks. Once boiled, ladle it carefully into an oven–proof dish with a lid.
Put the dish into the oven for an hour. Take it out and stir, return to the oven for another hour.
About 20 minutes before the meat is ready, fill a large pan with water. Add a teaspoon of salt and bring to the boil. Cook the pasta, drain and toss with butter.
Put the pasta onto four plates or bowls and put the meat on the top. Add some soured cream or crème fraîche.
Serve with home–made Italian bread.