The town of Rosolini

Foods and cook recipes from Rosolini

Ragù di maiale (Pork ragu sauce)


For 4 people: 400 gr. minced pork meat dressed like sausage, 1 kg and 200 gr. calf, 500 gr. potatoes, 600 gr. tomatoes, 1 onion, 3 bay leaves, 6 basil leaves, 50 gr. tomato extract, 1/2 cup red wine, extra-virgin olive oil, salt and pepper, 300 gr. peas.

Pork ragu sauce


Make minced pork in small balls, previously dressed like sausage (mix minced meat with a teaspoon of fennel seeds, salt and pepper to taste). Fry meatballs in a pan (preferably earthenware).

Brown apart sliced onion with 4 tablespoons of oil. Once brown, add peeled, seeded and  chopped tomatoes.

Add tomato extract, half cup of wine, minced basil leaves, bay leaves and cook for ten minutes more.

Add this sauce to meatballs, add calf and cook for 90 minutes on a low flame.

Cover the pan and do not let the sauce evaporate. While the meat is cooking, fry potatoes and peas.

When the meat is ready, place  both pork and calf on a dish, and decorate with potatoes and peas. Serve with the meat sauce.

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