MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Ragu Alla Pugliese
 Categories: Lamb/mutton, Pork, Beef, Vegetables, Wine
      Yield: 12 Servings

    250 g  Beef (9 oz)
    250 g  Pork belly (pancetta) (9 oz)
    250 g  Lamb (9 oz)
      4    Salsiccia pork sausage links
    1/2    Chicken
      1 L  Tomato puree
    100 g  Tomato paste (3-1/2 oz)
      1 lg Brown onion
      2 cl Garlic
           Extra virgin olive oil
           Crushed red chile
    150 mL Glass white wine (5 oz)
           Salt

  Cut the pork belly into small pieces and cut the rest of the meat
  in 3 cm (1") dices. Finely slice the onion and the garlic.

  Add the onion, the garlic, a glass of water, and oil to a pan and
  saute, covered, over low heat, stirring frequently.

  Once the onions have browned, add the pork belly and turn the heat
  up and saute.

  Pour in half a glass of wine and cook, covered, for 30 minutes over
  low heat.

  After 30 minutes have passed, add the remaining diced meat, the
  rest of the wine, tomato puree, tomato paste, chile pepper, and
  salt.

  Cook, covered, over low heat for three hours until the meat falls
  off the bone.

  Approximately 45 minutes before the dish is fully cooked, add the
  chicken and the sausages.

  Serve with orecchiette (little ears) pasta, sprinkled with either
  grated pecorino or grated Canestrato Pugliese.

  Note:

  Although the dish is made with various kinds of meat, using only
  one type of meat is also fine, just make sure you use cuts that
  benefit from long cooking. The amount of chili peppers can also be
  adjusted to personal taste, so you can up the heat if desired.

  UDD Note: The measures and/or comments in parenthesis were added by
  me for clarity.

  Recipe FROM: https://www.tasteatlas.com

  Uncle Dirty Dave's Archives

MMMMM