1 slice 1/4-inch thick cubed Prosciutto
1 parsley sprig
1 med. quartered onion
1 quartered celery rib
1 med. quartered carrot
3 tbsp. olive oil
1 tbsp. unsalted butter
1 lb. beef, veal, pork (ground)
1 fresh sage or 1/4 tsp. dried sage
1/4 c. dry red wine
3 tbsp. tomato paste
2 c. chicken broth
1/4 c. heavy cream (optional)
Salt and pepper to taste

In a food processor combine the Prosciutto, parsley, onion, celery and carrot. Process until the mixture is the consistency of cream.

In a saucepan combine the oil and butter over medium heat. Add the vegetable mixture and cook until browned. Stir in the meat mixture and the sage. Cook until quite brown stirring.

Season to taste with salt and pepper. Add the wine and cook until it evaporates. Blend the tomato paste and the broth into the sauce. Cover and simmer for 30 minutes to an hour. Remove from heat and add the cream. Serve over your favorite pasta. Serves 6.