In a saucepan, add salt and sauté the small onions. Add a spoonful of tomato paste, bay leaf, and allspice, add 100 ml of red wine, and simmer until they soften. In another pan, brown the meat in olive oil, then add the chopped onions, a spoonful of tomato paste, bay leaf, allspice and cinnamon and deglaze with 100 ml of red wine. Add garlic and pepper, a little water, and simmer for 2 hours. A few hours before the meal is ready, mix the two pots, add the dried taxane figs and let them cook for about 20 minutes.
