Make small slits in meat and insert garlic cloves and the spice cloves.

Place olive oil or pancetta on the bottom of a heavy dutch oven pan. Place meat

in the pan. Pour wine over the roast. Add pepper to taste, and the tomato paste

if desired. Add plain water to almost cover the roast. Bring water to boil and

simmer for 3 hours or until meat is tender when tested with a fork.

Turn meat once while cooking. Add more boiling water as needed to keep the level up.

When the meat is cooked remove from pan and let cool.

Remove the cloves and garlic. Slice the meat into 1/4 inch thick slices and place in a casserole in layers.

Strain the juice over the meat and refrigerate until ready to use.

This can be done a day or more before serving day.

When ready to serve, remove any hardened fat from the top, and sprinkle the top

with 2-3 tablespoons of grated Italian cheese. Cover the casserole and bake at

350 for approx. 1 hour. Uncover and bake for another 30 minutes.

Serve hot with peas, mushrooms, and mashed potatoes.