

Cut your raw ham into strips; they are necessary to lard the beef round. Put its fat apart. Sprinkle the ham strips with a little of parsley. Make a small incision in the beef round and insert a piece of raw ham; go on in this way till you have used all the ham strips. Wash the rosemary and place it on the meat. Tie the beef round neatly with kitchen string. If you aren’t able to tie the meat, let your butcher make it. Season to taste with salt and pepper.
Chop the young onions together with the fat put apart and the sausage after peeling it.
Put 8 tablespoons olive oil in a casserole and add the meat. Let it brown on all sides on medium heat, turning frequently. Turn the meat with two wooden spoons to avoid to make holes in it.
At this point add the chopped ingredients and 50 ml (2 fl oz – ¼ C) red wine, increase the heat and let the wine evaporate, turning the meat. When the wine is evaporated add the remaining wine and stock. Bring to the boil, lower the heat and go on cooking for almost 2 hours, half-covered.
At this point add the remaining aromatic herbs, passata and tomato paste; go on cooking till the sauce thickens (30-40 minutes). Add other stock only if necessary.
You could dress some pasta with the abundant sauce; it is enough for 400-500 g (14 oz – 1,1 lb) Italian pasta.
Our suggestion is: Bonarda (red wine from Lombardy - Italy).

Greetings from Italy!
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