Lina's Meat Ragu
SERVES 8 TO 10
This is another double-duty recipe. The variety of meat simmering in the tomato sauce is the main course, while the richly flavored tomato sauce dresses the pasta course. Use whatever combination of meat you and your family or guests prefer. The long simmering is the secret of success for this recipe.
- 5 pounds meat
- Use pork, lamb and/or beef slices that can be rolled with seasonings, sausage links and/or spare ribs.
- 1/3 cup Italian flat-leaf parsley
- 4 to 5 cloves garlic, peeled
- Salt and pepper to taste
- 1/4 cup grated Pecorino-Romano cheese
- 2 28-ounce cans pureed plum tomatoes
- 4 cups tomato juice
- 1/2 cup water
- 1/2 cup dry white wine
- Filippo Berio Extra-Virgin Olive Oil
- Chop the parsley and garlic together and season with salt and pepper.
- Lay the meat slices out flat on your work surface and put a teaspoon or two of the parsley/garlic mixture along one edge. Sprinkle some of the cheese over the seasonings. Roll up the meat and secure the rolls with a skewer or kitchen string. If any of the parsley/garlic mixture is left over, sprinkle it on top of the meat.
- Pour 1/2 cup of olive oil in a large deep saucepan. Add all the meat and, over medium-low heat, cook until the outer sides of all pieces are evenly browned. Add the pureed tomatoes and tomato juice. Rinse the containers with the water and add that to the pot. Add the wine. Bring the sauce to a simmer and lower the heat. Cover the pot loosely and simmer for 2 to 3 hours. Correct seasoning, if necessary.
- Use the sauce to dress any pasta and serve the meat, with some of the sauce, as an entrée.
No comments on this recipe.