Wrap the beef with the bacon rashers and put it, with all the vegetables, finely chopped, spices and the herbs, in a big bowl.  Cover with the Barolo wine, cover the bowl with a plate and leave it to rest for 24 hours in a fresh room (not in the fridge). Turn the meat every now and then.

Put the butter in a pot with the remaining rashers. Drain the meat, cover it in flour and add to the pot, then add more wine. Cover the pot and let it cook with a low heat. When the meat is cooked, put it on a plate; blend the wine sauce with all the vegetables. Cook the sauce some more, until thick. Carve the meet and cover the slices with the sauce. Serve with mashed potatoes.