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Stracotto alla Parmigiana

Serves 6
This pot roast uses one of Parma's famed ingredients: prosciutto.

6 tablespoons butter
1 large yellow onion, finely chopped
2 medium carrots, finely chopped
2 stalks celery, finely chopped
2 pounds beef rump roast
4 ounces fatty prosciutto or pancetta, finely chopped
Salt and pepper, to taste
2 whole cloves
1 pinch ground cinnamon
2 cups red wine
2 tablespoons tomato paste
4 cups beef stock, heated to warm

1. In a large casserole, melt the butter over medium-high heat. Add the onion, carrot, and celery and cook for 2 minutes or until the vegetables are softened. Then add the beef and prosciutto or pancetta and cook for 5 minutes, turning occasionally with tongs until meat is lightly browned on each side.

2. Season with salt and pepper. Add cloves, cinnamon, and 1 cup of the wine, stirring to mix. Cook 5 minutes.

3. Add the tomato paste and 3 cups of the stock, cover, reduce heat, and simmer for 3 to 4 1/2 hours, adding the remaining wine and stock if needed.

4. When the meat is fully cooked and very tender, transfer the roast to a serving platter and keep warm. Increase heat to high and reduce sauce until thickened. Slice roast into 1-inch slices and serve with some of the reduced sauce on the side.

Adapted from ''Parma, A Capital of Italian Gastronomy"

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