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.<\/p>\n
Serves:\u00a0<\/strong>4<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n 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.<\/p>\n","protected":false},"excerpt":{"rendered":" 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…<\/p>\n\n