Heat the butter in a saucepan, add the beef which has been roughly minced or diced, cook for a few minutes on a high flame, add red wine, the chopped onion and garlic, sage and rosemary tied with string. Add salt and pepper to taste, then finish cooking on a low heat. Boil the broth in another saucepan, add the rice and cook for 15 minutes on a low heat (the rice must absorb the broth). At this point the rice is ready for the meat sauce prepared before. Finally add the grated Parmesan cheese scented with cinnamon, stir and serve.