© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Los Angeles Times, Wed 27 Oct 2004, Adapted from "Italian Slow and Savory" by Joyce Goldstein
⅓ cup olive oil
1 ½ pounds beef brisket or chuck, cut into 3 equal pieces
½ pound boneless veal shoulder, in one piece
½ pound boneless pork shoulder, in one piece
½ teaspoon salt
1 yellow onion, chopped
½ cup red wine
2 (28-ounce) cans plum tomatoes with juices, chopped or pulsed in a food processor
pinch of chile pepper flakes
freshly ground black pepper
1 pound ziti
grated pecorino cheese
In a large Dutch oven or deep skillet, heat the olive oil over high heat. Add the beef, veal and pork and sprinkle with salt. Cook for about 15 minutes, turning occassionally. Add the onion and cook, stirring occassionally, until the onion is golden and the meats are browned on all sides, about 15 minutes more.
Add the wine and cook until it evaporates, about 10 minutes. Add the tomato and chile pepper flakes and simmer, stirring often, for 2 ½ hours, or until the sauce is thick enough to coat the back of the spoon and the meat is tender.
Use a slotted spoon to remove the meat from the sauce. Reserve for another dish, serve the meat separately as a second course or chop the meat and return it to the sauce. Season with salt and pepper and toss the pasta with the sauce. Top with grated cheese and pass more cheese at the table.