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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Stephanie da Silva
Servings: 6 to 8
1 slice prosciutto, diced fine
1 parsley sprig
1 medium onion, quartered
1 celery stalk, in chunks
1 carrot, in chunks
2 tablespoons olive oil
2 (16-ounce) cans peeled tomatoes
1 tablespoon tomato paste
¼ cup dry white wine
Salt and pepper
In a food processor, combine the prosciutto, parsley, onion, celery and carrot until almost pureed. Heat the oil in a saucepan and add the vegetables. Cook, stirring, until they are soft and slightly browned. Add tomatoes, tomato paste and wine and simmer about 1 hour.