Prosciutto and roast vegetables bolognese sauce | Sauce, dip and broth recipe

Ingredients

• 300 gr (2/3 pound) of prosciutto slices
• 4 trimmed, unseeded and sliced into quarters large tomatoes
• 1/2 peeled and diced medium sized eggplant
• 4 to 5 washed and sliced carrots
• 2 trimmed and sliced into chunks peppers up to your choice
• 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
• 3 to 4 washed and sliced celery branches
• 4 crushed large garlic cloves
• 15 ml (1 tablespoon) of oregano or italian seasoning
• Salt and pepper
• Olive oil
• 454 gr (1 pound) of chopped pork or chopped italian sausages
• 250 ml (1 cup) of chicken broth
• 750 ml (3 cups) of tomato or vegetable juice
• 1 package of 156 ml of tomatoes paste up to your choice
• 2 large Bay leaves
• 1 ml (1/4 teaspoon) of crushed hot pepper flakes