SALSA BOLOGNESE (OR RAGU)BOLOGNESE MEAT SAUCE

2 ounces prosciutto di Parma fat or pancetta, finely chopped (about 1/4 cup)
1 yellow onion, finely chopped
1 carrot, finely chopped
1 tender, inner yellow stalk celery, including leaves, finely chopped
12 ounces ground beef round
1/2 clove garlic, halved again
1 cup red wine
1/2 cup heavy cream
1 teaspoon sea salt
14 teaspoon freshly ground black pepper
1 cup finely chopped fresh or canned tomatoes, including juice
Put the prosciutto fat in a large, heavy saucepan and sauté over medium heat until it melts. Add the onion, carrot, and celery and saute;, stirring occasionally, until the mixture becomes a light golden color, about 6 minutes; add the meat, breaking it up with a fork, and cook, stirring frequently, until it just loses its pink color. Add the garlic and red wine. Cook until the wine evaporates, about 10 to 15 minutes, stirring occasionally. Add the cream and decrease the heat to low; cook gently until the cream practically disappears, about 10 minutes, then add the salt and pepper. Add the tomatoes and cook gently for about 2 hours, stirring occasionally. The result should be a thick and lovely mass resembling a puree.
Serve immediately over pasta or transfer to a jar. Let cool, then cover the jar tightly and store in the refrigerator for up to 5 days or in the freezer for up to 6 weeks.
Makes 2 1/2 cups.