Meat Sauce - {Garofolato Di Manzo}

Recipe Ingredients

2 oz	56g	Prosciutto fat - half cut in strips,
		The other half diced
3 lbs	1362g / 48oz	Beef topside (top round)
6		Whole cloves
2 oz	56g	Prosciutto rind - scraped, cleaned,
		And diced
2 tablespoons	30ml	Butter
1		Scallion - coarsely chopped
1		Celery rib - coarsely chopped
1		Carrot - coarsely chopped
1/2		Italian parsley - tied to
2		Bay leaves - with kitchen string
1		Garlic clove - crushed flat
1 cup	237ml	Red wine
1 tablespoon	15ml	Tomato paste
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Season the strips of prosciutto fat with salt and pepper and use them to lard the beef. Stick the cloves in the meat.

Combine the remaining fat and the rind in a pan that just holds the meat. Add the butter, scallion, celery, carrot, parsley bundle and garlic and cook over high heat for a few minutes, until the vegetables begin to brown. Add the meat and brown it over high heat. Add the wine and let it evaporate.

Meanwhile, dissolve the tomato paste in 1/2 cup boiling water and add it to the pot. Add enough additional boiling water so that the meat is just barely covered. Cover and simmer for 30 to 45 minutes, or until the meat is very tender. Remove the meat and set aside. Reduce the sauce for another 30 minutes, uncovered.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C21) - from the TV FOOD NETWORK

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