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Abruzzo-Style Ragù

Serves: 14
Total Calories: 219


3 tablespoons olive oil
1 pound pork shoulder steak with some bones, cut into 2-inch pieces
1 pound lamb neck or shoulder with bones, cut into 2-inch pieces
1 pound boneless veal stew meat , cut into 1-inch pieces
1/2 cup dry red wine
2 tablespoons tomato paste
4 pounds fresh tomatoes , peeled, seeded, and chopped, or 2 (28-ounce) cans imported Italian peeled tomatoes with their juice, passed through a food mill
2 cups water
salt and freshly ground black pepper
1 medium onion
1 rib celery
1 medium carrot


1 In a large heavy pot, heat the oil over medium heat. Add the meats and cook, stirring occasionally, until lightly browned.

2 Add the wine and cook until most of the liquid evaporates. Stir in the tomato paste. Add the tomatoes, water, and salt and pepper to taste.

3 Add the vegetables and bring to a simmer. Cover the pot and cook, stirring occasionally, until the meat is very tender, about 3 hours. If the sauce seems thin, uncover and cook until slightly reduced.

4 Let cool. Remove any loose bones and the vegetables.

5 Reheat before serving or cover and store in the refrigerator up to 3 days or in the freezer up to 3 months.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 14
Total Calories: 219
Calories from Fat: 75

This Abruzzo-Style Ragù recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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