Chop the onion, carrot, parsley, celery, lard or pancetta, charcuterie and prosciutto. Tie up the pieces of meat and put everything into a casserole (if possible of terracotta) with butter, oil and the conserve previously dissolved in tepid water, the salt and the hot chili pepper. Cook over a very low heat, stirring from time to time. After about 2 hours, uncover the receptacle and raise the heat to brown the meat and the chopped ingredients. When this has occurred, pour in the wine a little at a time and allow to evaporate each time. Dilute the sauce from time to time with a little water or even better, some stock. Cook for about 2 and a half to 3 hours until the chopped ingredients have become a dark, shiny, fairly dense cream. Use the sauce to season maccheroni (“zita” or “mezzani”). Leave a little of the delicious-tasting sauce to season the meat in slices. As often happens in cookery recipes, there are variants from area to area, the rump steak is to be found accompanied by fresh ham or the piece of muscle from a pig’s leg called “galinella”.