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1. Melt butter in a heavy casserole or Dutch oven; add meat and brown on all sides. Add ¼ cup wine and simmer for a few minutes.
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2. Add tomato sauce and tomato paste diluted in the hot water. Cover and continue to simmer.
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3. In a skillet, heat olive oil. Add onions and brown. Transfer to the meat, along with garlic, cinnamon, oregano, bay leaf, salt, and pepper.
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4. Cover and simmer over very low heat for 1 to 1½ hours, or until meat is very tender. As the meat cooks, gradually add remaining wine.
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5. Sprinkle with parsley before serving.
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