Take a piece of ham fat, chop up fine with onion, celery, carrot, and put into a saucepan. Take meat, 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 wine. When it is absorbed add tomato paste. 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.