Tomato and meat ragout
Another indispensable recipes. Although it takes some time to cook this sauce, the actual preparation is very tasty. The best result is achieved by using a piece of pork and a piece of lamb, both on the bone, but any combination, or all of one meat, will do. The result is a deliciously condensed sauce which we would eat with our pasta, to be followed by the meat as a main course. If you want the meat to serve 4 as a main course, increase it to 1 kg (2 1/2 lb) all told.
- 25 g (1 oz) butter or 2 tbsp olive oil
- 1 large onion, peeled and finely chopped
- 275 g (10 oz) lamb, beef or pork with bone
- 150 ml (5 fl oz) red wine
- 2×400 g (14 oz) tins chopped tomatoes
- 6 basil leaves, chopped
- Freshly ground black pepper
Heat the butter or oil in a heavy based pan and fry the onion until soft. Add the meat and fry for several minutes until browned. Add the wine and continue cooking for 2-3 minutes. Stir in the tomatoes, cover and simmer very gently for 1 1/2 hours. Stir the contents from time to time. If the sauce becomes too dry add a little water. When the sauce has been simmered for around 1 1/2 hours, add the basil, salt and pepper, and cook uncovered for another 30 minutes.