Italian-style Meat Sauce

This Italian sauce can substitute many sauces and gravies, so it is listed among the brown sauces. On the bottom of a casserole make a layer of ham fat puréed in a mixer with the blanched rinds, put on top the rump, stewing steak, veal hoof, mushrooms, herbs, and clove, and season with salt and pepper. Put the casserole onto the heat with its lid on, and cook over moderate heat stirring from time to time. As soon as the meat begins to brown, add the bouquet garni, douse with wine, leave to reduce completely and stir in the flour, away from the heat. Put the casserole back on the heat, mix thoroughly for some minutes over moderate heat, and add the chopped tomato. Cover with boiling water up to the level of the meat, adjust the salt and mix everything carefully to amalgamate the ingredients. Bring to the boil and continue cooking for about 4 hours in a moderate oven. Remove the casserole from the oven, put aside the meat, sieve the sauce into another casserole, put back on the heat and bring back to the boil, degreasing once in a while. If the sauce ends up too liquid, leave it to reduce to a normal consistency, pour into a bowl and keep in a cool place. It keeps for several days. With a little of this sauce, you can glaze the rump in the oven per 15 minutes to produce a fine braised beef, and you can use the stewing steak to prepare a meat loaf or some meatballs.