Preparation:
In a deep heavy saucepan melt the prosciutto fat over medium heat, add the onion, carrot, and celery, and gently fry them until they become transparent. Add the tomatoes and parsley, let the mixture simmer for about 10 minutes. Add the white wine, the broth, the salt and the pepper, and stir it all well. Let the sauce simmer gently for about 30-40 minutes, stirring occasionally.
Use the is sauce on anything calling for tomato sauce.
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