• 2 tablespoons olive oil
  • 1 pound ground beef
  • 2 medium onions, sliced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon dried rosemary leaves, crushed
  • 1/2 teaspoon pepper
  • *1/4 pound prosciutto, cut into thin strips
  • 2 cups dry red wine
  • 2 cans(28 oz. each)tomatoes, undrained
  • 1 pound rotini or mostaccioli
  • Grated Parmesan cheese
  • *Thinly sliced smoked ham can be substituted for the prosciutto


1. Heat oil in Dutch oven. Cook and stir ground beef, onion and garlic in oil until meat is light brown and onion is tender.

2.Stir in remaining ingredients except pasta and cheese; cover. Heat to boiling; reduce heat. Simmer 15 minutes, stirring occasionally. Uncover and simmer, stirring occasionally, until sauce has thickened, about 1 1/2 hours.*

3. Cook Pasta according tp package directions; drain. Serve sauce on hot cooked pasta. Sprinkle with Parmesan cheese.

*Sauce can be made ahead and stored covered in the refrigerator no longer than 24 hours. To serve, heat until hot

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Submitted 6/13/05.
Source: When You're Entertaining
Submitted By: Linda Wilson
Prosciutto Pasta