Italian recipes

Tomato and meat ragout

Another indispensable recipes. Although it takes some time to cook this sauce, the actual preparation is very tasty. The best result is achieved by using a piece of pork and a piece of lamb, both on the bone, but any combination, or all of one meat, will do. The result is a deliciously condensed sauce which we would eat with our pasta, to be followed by the meat as a main course. If you want the meat to serve 4 as a main course, increase it to 1 kg (2 1/2 lb) all told.

Serves: 4

Ingredients:

  • 25 g (1 oz) butter or 2 tbsp olive oil
  • 1 large onion, peeled and finely chopped
  • 275 g (10 oz) lamb, beef or pork with bone
  • 150 ml (5 fl oz) red wine
  • 2×400 g (14 oz) tins chopped tomatoes
  • 6 basil leaves, chopped
  • Salt
  • Freshly ground black pepper

Preparation:

Heat the butter or oil in a heavy based pan and fry the onion until soft. Add the meat and fry for several minutes until browned. Add the wine and continue cooking for 2-3 minutes. Stir in the tomatoes, cover and simmer very gently for 1 1/2 hours. Stir the contents from time to time. If the sauce becomes too dry add a little water. When the sauce has been simmered for around 1 1/2 hours, add the basil, salt and pepper, and cook uncovered for another 30 minutes.

POTREBBE INTERESSARTI
Irene Milito

Published by
Irene Milito

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