Preparation:
Heat the lard in a large fireproof casserole dish until it melts and gets hot. Dry the beef well, with paper towels and brown in the lard, turning it often. Be sure it is very brown all over. Add the prosciutto and the onion, and cook them over fairly high heat but be careful not to burn anything. Add the carrots and celery and continue to cook everything until all the ingredients are dark brown. Lower the heat and add the parsley, some salt to taste, pepper, and the tomato paste. Pour in the wine, about 1/3 cup at a time until it is all incorporated. Add the water slowly. Cook the meat slowly for 2 hours, basting as often as possible and turning it every once in awhile. When the meat is done. Remove it and serve it sliced or use it for another meal.* When the juices have reduced by half, the sauce should be done. Put the juice and solids into a food mill and puree them.** The sauce should coat the back of a metal spoon well and be glossy.
* I make my sauce this way, with a few differences, and we save the meat for the next day with mashed potatoes and gravy. It is to die for.
** I don't puree mine. I just let her rip! |
