Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
4         ounces        prosciutto fat, cut into small piece
1         small         yellow onion -- finely chopped
1                       carrot -- scraped, finely chopped
1                       celery branch -- finely chopped
2         pounds        tomatoes -- crushed
2         tablespoons   italian parsley -- finely chopped
1         cup           dry white wine
1         cup           veal or beef broth
                        salt -- to taste
4         big           grinding pepper

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 this sauce on anything calling for tomato sauce.