Macaroni with Vesuvius

Preparation:

Preparation: Put the thinly sliced onion in an earthenware container with the oil and lard, with the celery cut into small pieces and the carrot also thinly sliced. Add the meat, salami and ham cut into small pieces, cover with water and cook over low heat. When the water has completely evaporated, mix the sauce, add salt and pepper, another glass of water and continue cooking for another 30 minutes over low heat. Lastly add the corn drained from its liquid, the tomato sauce and cook for another 15 minutes before pouring it over the macaroni boiled al dente in plenty of salted water. Serve with plenty of parmesan or sweet pecorino.