Trim the meat off the bone and cut into small dice. Seal the meat in hot oil until browned, season with salt and pepper. Peel and chop the vegetables and cook gently in a pot with the butter until soft, together with the bay leaf, rosemary and thyme. Add meat to the vegetables together with the tomato paste, cook for further 2 minutes and splash with the wine. Allow to evaporate and stir in 1 tin tomato polpa, Pour the other can of polpa in a liquidizer & puree into a smooth juice and add to the sauce. Lower the heat and allow simmering, partially covered for 1 hour adjusting consistency with the chicken stock from time to time if sauce is drying up. Stir in the peas in the last minutes. Toss the sauce with the cooked paccheri, with a knob of butter. Finish sprinkled with grated cheese and parsley.

Suggested wine: Meo Aglianico
Ruby red, with hints of oak and black pepper, liquorice, dry, harmonious and velvety.