This pot roast uses one of Parma's famed ingredients: prosciutto.
|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|
|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"