Rinse the capon under running water and chop it into medium pieces, then put it in a pan without anything else (no oil, no butter, no grease) and let it cook for 10 minutes: it will loose liquid and fat, and it will be a bit lighter (not so much, eh eh) . This is a modern procedure, it wasn't used in the past, they weren't so maniac about light food!

In the meanwhile, chop finely carrot, celery and onion, cover the bottom of a pan with extra virgin olive oil and saute chopped vegetables. After a few minutes add capon, season with salt and pepper and brown it on every side, stirring it with a wooden spoon. Now pour in a glass of red wine and make it reduce, then add tomato sauce. Let it simmer for about one hour, adding some tablespoons of water, if necessary. After this time, it's ready!

Eat the capon hot, with a slice (or more) of Tuscan bread and a good dollop of cardoon flan.. but this is another story!