Remove any excess fat from the meat. Cut the meat into 8 slices 1 1/2 cm thick. Place each slice of meat between two sheets of plastic wrap and pound both sides with a meat mallet. Place them on a tray and season with salt and pepper.

Coat the slices of meat in flour, shaking off any excess. Heat a large frying pan with vegetable oil, brown the meat on both sides, and place on a baking tray with high sides.

Using the same frying pan without cleaning it, add a little oil and brown the onion and garlic. Add the celery, carrot, and wine, and reduce the wine by half. Add the tomato sauce, diced tomatoes, oregano, thyme, bay leaf, beef broth or water, salt, and sugar. Mix well, bring to a boil.

Pour the sauce over the meat in the baking dish. Place the tray with the meat in the oven preheated to 176°C / 350°F. Cook the meat for about 80 minutes. The meat will be very tender. Serve immediately.