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SWEAT ONION, CARROT, PROSCIUTTO, AND GARLIC IN OLIVE OIL UNTIL SOFTENED. ADD MEAT AND STIR UNTIL MEAT JUICE EVAPORATES. ADD BOUQUET GARNI AND TOMATO LIQUID. STEW ~30 MINUTES UNTIL LIQUID EVAPORATES. ADD TOMATO PULP AND CONTINUE COOKING UNTIL AT RIGHT THICKNESS (~10-15 MINUTES). ADD CREAM AND COOK 2 MINUTES MORE. REMOVE FROM HEAT, REMOVE BOUQUET GARNI, AND ADD SALT AND PEPPER TO TASTE. IF DESIRED, BRIGHTEN FLAVOUR WITH WHITE SUGAR AND RED WINE VINEGAR: ADD SUGAR UNTIL YOU TASTE IT, ADD VINEGAR UNTIL YOU TASTE IT, AND THEN ADD A LITTLE SUGAR MORE. |