Serves: 14
Total Calories: 219
1 In a large heavy pot, heat the oil over medium heat. Add the meats and cook, stirring occasionally, until lightly browned.
2 Add the wine and cook until most of the liquid evaporates. Stir in the tomato paste. Add the tomatoes, water, and salt and pepper to taste.
3 Add the vegetables and bring to a simmer. Cover the pot and cook, stirring occasionally, until the meat is very tender, about 3 hours. If the sauce seems thin, uncover and cook until slightly reduced.
4 Let cool. Remove any loose bones and the vegetables.
5 Reheat before serving or cover and store in the refrigerator up to 3 days or in the freezer up to 3 months.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Abruzzo-Style Ragù recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
