The method of using stew meat retains more of the flavors and juices of the meat in the sauce but ground meat can be substituted for a quicker preparation.
Meat sauce Recipe (by Aurelio Barattini)
1 lb of stew meat,
1 lb of pork,
1 red onion,
2 celery stalks,
1 tsp nutmeg,
1 tube tomato paste
1 ½ glasses red wine,
extra virgin olive oil,
salt and pepper
Brown the pork and the stew meat with cloves and nutmeg in olive oil, add a little salt and pepper, when the meat starts to color sprinkle in the red wine and allow to evaporate, drain the meat and chop it finely with a food processor
Finely chop the carrots, celery, onion and fry all the vegetables in a pan – When the vegetables start to brown add the tomato paste and the chopped meat
Add a glass of water and cook at low heat for 1 ½ hours
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