Meat Ragù
Number of servings
12
Difficulty
Hard
Ingredients
1.5
kg first cut of beef
500
gr pork rib bones (tracchiolelle)
500
gr pork prosciutto or beef girello
200
gr lard
1
cup(s) red wine
1
cup(s) extra virgin olive oil
100
gr pancetta
150
gr chopped onion
750
gr tomato paste
pinch salt
pinch pepper
Directions
- Sauté in the oil and lard over very low heat the meat, pancetta, and onion, turning often, moistening, when necessary, with a little wine and letting it evaporate each time.
- When, after a couple of hours, the onion has broken down, raise the heat, add the pepper and the tomato sauce diluted in a little boiling water, letting it sauté for a quarter of an hour and then add the concentrate (undiluted) in two or three additions, letting it sauté.
- After half an hour, cover the meat with hot water, lower the flame, cover the pot and cook for a long time until the sauce has reduced and become glossy and dark.
- In the meantime the meat will have cooked, remove it from the pot and return it only twenty minutes before the end of cooking.