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This mixed meat ragù, also known as ragù del macellaio (lit.butcher's ragù), consists of a variety of different kinds of meats simmered in a seasoned tomato sauce and served as a two-course meal. The ragù is served with pasta, typically orecchiette, generously sprinkled with either grated pecorino or canestrato Pugliese as a first course, while the meat is eaten after, as a second course. Beef, pancetta, lamb, and sausages are the typical choice of meat, although horsemeat is sometimes listed in recipes as well. White wine is also an essential part of the dish, though some recipes call for red wine, while chili peppers are added to provide a touch of heat to the ragù.
PREP 30min
COOK 4h
READY IN 4h 30min
4.3
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This authentic ragù alla Pugliese recipe is adapted from the website of The Italian Academy of Cuisine.
250g beef
250g pork belly (pancetta)
250g lamb
4 pieces of pork sausage - salsiccia
½ chicken
1L tomato purée
100g tomato paste
1 onion
2 garlic cloves
extra virgin olive oil, as needed
chili pepper
1 glass of white wine
salt, as needed
Cut the pork belly into small pieces and cut the rest of the meat in 3cm dices. Finely slice the onion and the garlic.
Add the onion, the garlic, a glass of water, and oil to a pan and sauté, covered, over low heat, stirring frequently.
Once the onions have browned, add the pork belly and turn the heat up and sauté.
Pour in half a glass of wine and cook, covered, for a half an hour over low heat.
After 30 minutes have passed, add the remaining diced meat, the rest of the wine, the tomato purée, the tomato paste, the chili peppers, and the salt.
Cook, covered, over low heat for three hours until the meat falls off the bone.
Approximately forty-five minutes before the dish is fully cooked, add the chicken and the sausages.
Serve with orecchiette pasta, sprinkled with either grated pecorino or grated Canestrato Pugliese.
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