- 400g linguine
- 1kg lean beef in one piece, or escalopes, or lean pork escalopes, you will need butcher’s twine/cooking string to roll them
- 3 tbsp parsley, chopped finely
- 50g sliced prosciutto crudo (raw parma harm)
- 50ml olive oil
- 50g lard
- 300g onion, chopped
- 1 or 2 cloves of garlic, chopped finely
- 30g pork fat
- 60g pancetta or unsmoked bacon, chopped
- 1 litre dry red wine
- 300g tomato passata (pureed tomatoes)
- salt and black pepper
First prepare the rolls of meat. If using a piece of beef, cut into escalopes, beat each escalope with a wooden rolling pin or meat beater. Sprinkle each escalope with a little parsley, then put the prosciutto crudo on the top, and season with black pepper. Roll each escalope and tie with butcher’s twine or/cooking string and put to one side.
Heat the oil and lard in a heavy-bottomed flame-proof casserole dish at medium heat and sweat the onion, garlic, pork fat and pancetta for a few minutes until the onion is soft and the bacon is beginning to brown.
Add the meat rolls, cover and cook at a high heat for about 5 minutes. As soon as the onions start to turn brown, uncover the dish and add the red wine.
Continue to simmer at a low heat mixing every so often with a wooden spoon. After an hour or so, when the liquid has reduced, add a little tomato passata, mix, turn up the heat slightly and cook until the sauce become darker. Then add the rest of the passata, a little at a time. This should take about 2 hours in all.
Add two glasses of water, mix carefully, turn the heat up to medium and cover the dish to simmer gently for another 2 hours.
When the meat is done, take it out of the sauce and put it on a serving dish to rest in a warm place. Continue cooking the sauce until it is dark, thick and shiny.
In the meantime, cook the linguine or your favourite pasta in a large saucepan in plenty of boiling, slightly salted water. Drain the pasta and toss it in the sauce.