Garofolato di manzo alla romana

Cloves are called chiodi di garofano. Garofano alone means “carnation,” a flower that I—and the Italians, too, I suspect—believe has a spicy scent. The perfume of clove permeates this dish, but it is not cloying or overpowering. Traditionally, the Roman garofolato is prepared with a single large piece of meat, such as a rump roast. The meat is served as a separate course and the pan juices are used as a sauce for pasta. Like most braises, garofolato can be cooked the da