Genoese

Preparation:

Preparation: Thinly slice the onions, clean the carrot, chop it minutely together with the celery and put everything together with the previously tied meat and the sauce in a pot where the piece of meat is rather narrow. Add a glass of water, the pork rinds and the ham, salt and pepper, cover and put on a fairly high heat. The onions, which will have to almost cover the meat, will let go of their liquid as they cook, which will allow you to stay calm for the first period: turn the meat from time to time and stir. When you see that the onion begins to brown and the meat to brown, be alert; the time has come to check your Genovese, which will be 'pulled' slowly, lowering the flame and adding a little wine every time it tends to stick to the bottom. Continue this operation until the sauce has acquired a nice brown colour: at this point add 1 or 2 glasses of water and finish cooking. It is necessary that you arm yourself with a certain amount of patience to 'pull' the sauce properly, as this is the difference between a Genoese sauce and a common onion sauce. Also in this case, however, it is a matter of taste and time. If you prefer, you can pass the sauce through a sieve, but if the onion is well cooked, this is not absolutely necessary. Wait for the meat to cool down somewhat before slicing it: the macaroni should be seasoned with this sauce and with grated Parmesan cheese.