Butcher ragout with mixed meat


Recipe for making meat sauce with mixed lamb, pork, horse, beef and veal, olive oil, onion, peeled or fresh tomatoes, red wine, abundant pepper and salt.

Ingredients for 4 people

- 600 g approx. of veal, pork, horse, beef and lamb (about 150 g for each type) cut into small pieces

- 400 g of peeled tomatoes or fresh tomatoes

- 8 tablespoons of extra virgin olive oil

- 1/2 sliced ​​onion

- 1 splash of red wine

- abundant pepper

- salt

How to prepare the butcher's ragù

Put the oil in a pan and fry the sliced ​​onion, then add the various types of meat cut into small pieces and brown them well, then sprinkle with the red wine and, as soon as it has evaporated, add the chopped tomatoes.

Add salt and pepper to taste, put the lid on and cook for about an hour on low heat, stirring occasionally.

RAGU | The secret (February 2024)

Tags: Sauces and sauces