Bomb stuffed with vaccinara tail

Start by preparing the dough for the bombs and let it rise until doubled in volume. Next, break it up and form balls weighing about 30 grams each. Allow to rise again.
Cut the beef tail into pieces and rinse it in plenty of cold water.
In a pan, put plenty of Extra Virgin Olive Oil.
Brown the beef tail, then remove it and put celery, carrot and onion in the pan. Stew the vegetables and then add the browned beef tail. Deglaze with the wine and allow the alcohol to evaporate. Add the tomato, then adjust the salt and cover with water. Cook for about 3 hours, adding hot water if necessary. Sprinkle with cocoa and add pine nuts, then cook for at least another 30 minutes.
Remove the beef tail from the pan, fillet it coarsely and cut it into pieces with a sharp knife.
Meanwhile, reduce the sauce in the pan.
Add the reduced sauce to the beef tail and mix well.
Fry the bombas, then open them in half and stuff them with the beef tail and its sauce.