PREPARATION

• First of all clean the vegetables and chop them.

 

• Pour a little oil in a pan, add the chopped prosciutto, the chopped vegetables (onion, celery, carrots, and parsley) and sauté, mixing with a wooden spoon. Continue to cook until light golden.

 

• Add the tomato paste diluted in a glass of warm water, add salt and the chopped hot pepper to taste.

 

• Cover and simmer on moderate heat for about twenty minutes, stirring occasionally with a wooden spoon. If the sauce becomes too thick, add some warm water.