Take a piece of ham fat, one finger high and four fingers wide, chop
up fine with a piece of onion, piece of celery, piece of carrot, and
put into a saucepan. Take three-quarters of a pound of meat, either
lamb, veal, beef, or fresh pork, cut it into several pieces, salt and
pepper it, and put a pinch of allspice, then put it into the saucepan;
cook it until it is well colored, then add two tablespoons of red or
white wine. When it is absorbed add one tablespoon of tomato paste,
dissolved in water, or tomato sauce of fresh tomatoes (receipt Tomato
Sauce No. 1). Cook over a moderate fire, one hour longer if the meat
is veal or lamb, and one and one-half hours to two hours for pork or
beef, adding water if necessary.
This meat can be served with Ribbon Macaroni. Put the meat in the
middle, the macaroni around it, and the sauce over all, adding two
tablespoons of grated Parmesan cheese to the macaroni after it is
boiled, and mixing well before putting it on the platter. Sprinkle on
a little more cheese before carrying to the table.
This dish can be made equally well with left-over meats of any kind,
turkey being especially good served this way.
Source:
Simple Italian Cookery 
