Sugo d’umido (Garofolato di manzo)

Clove-flavored meat sauce and pot roast

Preparation info

  • Difficulty


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

    4 to 6

    servings pot roast

Appears in

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 g) prosciutto fat
  • salt
  • pepper
  • pounds (700 g) boneless beef pot roast
  • 3 cloves
  • 1 small bunch flat-leaf parsley
  • 2 bay leaves
  • 1 small white onion
  • 1 small celery rib
  • 1 carrot
  • 1 garlic clove
  • 2 tablespoons (30 g) butter
  • scant 1 cup (200 ml) dry red table wine
  • 1 tablespoon tomato paste


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 strips. Mix a little salt and pepper in a bowl and toss the strips of prosciutto fat in the mixture. Make small slits all over the beef and stick half of the strips into the slits. Stick the cloves into the beef. Tie the meat tightly with kitchen twine so it will keep its shape.

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.