Ragu del Macellaio
Butcher's Sauce
All over Italy stews and sauces are made from mixtures of a variety of
meats such as pork, veal, chicken, rabbit, lamb, or a selection of
game. However, there is no need to go to desperate lengths to acquire
small amounts of a variety of meats for this sauce. The dish is just
as good, possibly even better, made with pork, beet veal, or lamb
alone.
1 1arge onion halved and thinly sliced
1/4 cup extra virgin olive oil
1/2 pound lean veal or pork
1/2 pound lean lamb
1 cup dry red or white wine
1 pound very ripe red tomatoes, peeled, seeded and chopped, mixed with
2 tablespoons of tomato puree; or 2 cups canned tomatoes, chopped (one
28 ounce can)
1 small dried hot red chili pepper or 1/2 teaspoon crushed red pepper
flakes, if desired
5 or 6 whole cloves
Salt and freshly ground black pepper to taste
2 bay leaves
In a saucepan large enough to hold all the ingredients, gently saute the
onion slices in the olive oil over medium-low heat until the onion is very
soft and starts to turn golden. While the onion is cooking, use kitchen
shears to snip the meat into very small pieces. Add the snips of meat to
the onion, raising the heat slightly and cook, stirring continually until
the meat is brown on all sides and the liquid it gives off has evaporated.
Add about a third of the wine, stirring to scrape up any brown bits from
the bottom of the pan, and cook slowly; when the wine has almost fully
evaporated, add another third, stirring repeatedly, and then the final
third. By the time the final addition of wine has almost completely
evaporated, the meat should be quite soft. Add the chopped tomatoes,
chili pepper, cloves and a little salt and stir to mix well. Lower the
heat so that the sauce bubbles gently, add the bay leaves and several
grinds of black pepper and cover the pot. Leave on gentle heat for 2 to
2.5 hours, from time to time adding, if necessary, a little boiling water
to keep the sauce from becoming too thick. When the sauce is done, taste
and adjust the seasoning. Remove and discard the bay leaves and cloves.
Serves 6 to 8.
"Angela's Italian Organic Oregano"
If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com
Ciao-Ciao!
Angela
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