MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Ragu Alla Pugliese
Categories: Lamb/mutton, Pork, Beef, Vegetables, Wine
Yield: 12 Servings
250 g Beef (9 oz)
250 g Pork belly (pancetta) (9 oz)
250 g Lamb (9 oz)
4 Salsiccia pork sausage links
1/2 Chicken
1 L Tomato pureee
100 g Tomato paste (3-1/2 oz)
1 lg Brown onion
2 cl Garlic
Extra virgin olive oil
Crushed/ground red chile
150 mL Glass white wine (5 oz)
Salt
Cut the pork belly into small pieces and cut the rest of the meat
in 3 cm (1") dices. Finely slice the onion and the garlic.
Add the onion, the garlic, a glass of water, and oil to a pan and
saute, covered, over low heat, stirring frequently.
Once the onions have browned, add the pork belly and turn the heat
up and saute.
Pour in half a glass of wine and cook, covered, for 30 minutes over
low heat.
After 30 minutes have passed, add the remaining diced meat, the
rest of the wine, tomato puree, tomato paste, chile pepper, and
salt.
Cook, covered, over low heat for three hours until the meat falls
off the bone.
Approximately 45 minutes before the dish is fully cooked, add the
chicken and the sausages.
Serve with orecchiette (little ears) pasta, sprinkled with either
grated pecorino or grated Canestrato Pugliese.
Note:
Although the dish is made with various kinds of meat, using only
one type of meat is also fine, just make sure you use cuts that
benefit from long cooking. The amount of chili peppers can also be
adjusted to personal taste, so you can up the heat if desired.
UDD Note: The measures and/or comments in parenthesis were added by
me for clarity.
Recipe FROM:
https://www.tasteatlas.com
Uncle Dirty Dave's Archives
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