Sugo d’umido (Garofolato di manzo)

Clove-flavored meat sauce and pot roast

Preparation info
  • Makes enough sauce for 1 pound 450 g ) pasta, with

    4 to 6

    servings pot roast
    • Difficulty


Appears in
Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

This sauce can be used with many types of pasta. The meat is sliced and served separately as a main dish.


  • ounces (50 g) prosciutto rind
  • ounces (50


Drop the rind into about 4 cups (1 liter) boiling water, cover, boil for 10 minutes, then drain. Scrape the rind carefully to remove any hairs and then cut into small dice. Cut the prosciutto fat into stri