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1/2 lb Panchetta cut into small lardons
4 Sticks celery
4 Big carrots
2 cn Chopped tomatoes
2 ts Oregano
3 oz Tomato puree
1 Bottle red wine
3 Sprigs thyme
4 lb Minced beef
4 lb Minced pork
1 lb Chicken liver
4 Cloves garlic; (4 to 5)
A grating of nutmeg
2 Bay leaves
1 ts Anchovy essence
2 pt Water
Heat some olive oil in a pan and add the onions which have been finely chopped. Stir in the panchetta and its rind, as well as the bay leaves and thyme.
Add the chopped carrots and celery, and let the mixture reduce down. Next add the garlic and stir occasionally. Heat some more olive oil in a frying pan and fry off the minced pork, making sure that the meat is broken up and us pushed down into the pan.
When the juices of the meat are coming through and the underside is brown, the minced pork is ready to be turned, again breaking up the meat constantly.
To the original pan add the anchovy essence, oregano and nutmeg. When the minced pork is brown, add it to the sauce. Next, a bottle of red wine should be added to the sauce.
Repeat the process of browning the minced pork for the minced beef, and then the chicken liver. Add both meats when browned to the sauce.
To the frying pan pour in the tins of tomatoes and stir and then add to the main pot. Stir all the ingredients in the main pot. Add to the main pot two pints of water.
Squeeze 3 oz of tomato puree in to the pot. Bring the pot to the boil, then turn the heat down and leave to simmer for 2-3 hours.
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