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image of salsa alla marchigiana from the Le Marche region of Italy, served with tagliatelle in a rustic setting

Salsa alla Marchigiana

Ingredients

  • 1 onion finely chopped
  • 1 tbsp lard
  • 1 tbsp butter
  • 1/2 stick celery finely chopped
  • 1 small carrot finely chopped
  • 1 tbsp parsley
  • 1 large pinch marjoram
  • 1 large pinch thyme
  • 150 grams ham (any cooked ham, prosciutto or guanciale)
  • 2 tbsp tomato paste
  • 200 ml cup white wine
  • salt
  • pepper

Instructions

  • Heat a pan then add lard and butter. When melted, add onion and cook for 3-4 minutes until it softens and starts to take on a light golden colour.
  • Add the celery, carrot and parsley and a pinch of salt.cook for about 7-8 minutes until the vegetables are soft.
  • Add the ham to the pan, stir well and cook for 2-3 minutes on a low heat. Meanwhile mix the tomato paste with the white wine.
  • Add the white wine/ tomato mixture to the pan with the marjoram and thyme. Add more salt (if needed) and pepper, then bring to a very gentle simmer, cover and cook for 30 minutes.
  • Add a splash of water if the sauce dries out.
  • Serve with pasta of your choice.