2 1/2 pounds veal or beef rump roast, tied with kitchen string 5 slices prosciutto or bacon, cut in small strips 1/2 teaspoon salt Freshly ground pepper 1 tablespoon olive oil 3 whole cloves 1 each, thinly sliced: onion, carrot 1 cup each: dry white wine, beef broth

Makes 8 servings.

Cut small slits in the top of the roast; insert all but 2 tablespoons of the prosciutto into the slits. Season the meat with salt and pepper to taste.

Heat oil in Dutch oven over medium-high heat; add the remaining 2 tablespoons of the prosciutto. Cook, stirring, 1 minute. Add the roast to the Dutch oven. Cook, turning, until browned on all sides, about 10 minutes. Add cloves, onion and carrot; lower heat to medium. Cook until vegetables soften, about 5 minutes.

Add the wine; cook until almost evaporated, about 8 minutes. Add the beef broth; heat to a boil. Lower heat to simmer; cover. Cook until roast reaches desired degree of doneness, about 2 hours for medium. Remove roast to cutting board; let rest 10 minutes. Strain pan juices; pour into serving bowl. Slice roast; serve with juices.

Nutritional information per serving: 178 calories, 30 percent of calories from fat, 6 g fat, 1 g saturated fat, 103 mg cholesterol, 3 g carbohydrates, 27 g protein, 475 mg sodium, 1 g fiber.