This sauce can be used with many types of pasta. The meat is sliced and served separately as a main dish.
Drop the rind into about
Tie the parsley and bay leaves together with twine. Chop together finely the onion, celery rib, and carrot. Crush the garlic clove. Put the butter in a pan just large enough to hold the meat and add the remaining proscuitto fat, the diced rind, the onion mixture, the herb bundle, and the garlic. Cook over medium heat for about 5 minutes. When the onion is almost translucent, add the meat. Sear over medium heat on both sides for a few minutes, or until a nice brown crust forms. Add the wine and let it evaporate, then dilute the tomato paste in a ladleful of boiling water and add to the pan along with enough boiling water just to cover the meat. Cover and cook over very low heat for a couple of hours.
Remove the meat from the sauce and set aside for the second course. Put the sauce through a food mill before using.
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