Sugo d’umido (Garofolato di manzo)

Name: Sugo d’umido (Garofolato di manzo) (Clove-flavored meat sauce and pot roast)
Yield: Makes enough sauce for 1 pound (450 g) pasta, with 4 to 6 servings pot roast
Cuisine: Italy
Ingredients: 1½ pounds (700 g) boneless beef pot roast; salt; pepper; 3 cloves; scant 1 cup (200 ml) dry red table wine; 1 garlic clove; 1 small white onion; 1 carrot; 1 small celery rib; 2 bay leaves; 1¾ ounces (50 g) prosciutto fat; 1¾ ounces (50 g) prosciutto rind; 2 tablespoons (30 g) butter; 1 tablespoon tomato paste; 1 small bunch flat-leaf parsley

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
Easy

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.

Ingredients

1¾ ounces (50 g) prosciutto rind
1¾ ounces (50

Europe
Italy
Main course
Mediterranean

Method

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