Ingredients
- 1/4 cup all purpose white flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 pound pork shoulder, cut in 1 1/2- 2 inch cubes
- 1/4 pound beef shoulder or rump, cut in small dice
- 1/4 pound veal shoulder or breast, cut in small dice
- 1 pound large spanish onion, diced
- 4 clove garlic cloves, minced
- 1 clove carrot, diced
- 1 clove celery stalk, diced
- 4 clove anchovy filets, minced
- 1 1/2 tablespoon dried greek oregano
- 1/2 cup red wine
- 1 can 28 ounce can diced tomatoes
- 1 can 28 ounce can whole plum tomatoes in juice
- 1 1/2 tablespoon fresh oregano leaves
Preparation
Baking Directions:
Place the flour, salt and pepper on a large plate and lightly dredge the pork, beef and veal.
Place large skillet or Dutch oven over medium low heat and when it is hot, add the oil.
Add the pork, beef and veal and sear it, in batches, until you get a light color.
Do not let it brown.
Set the meat aside and drain all but 1 tablespoon fat.
Add the onion, garlic, carrot and celery, and cook until softened but not browned, about 5 minutes.
Add the anchovy filets and dried oregano and stir.
Deglaze with the wine and cook until reduced by about 1/2, about 10 minutes.
Add the reserved meat and the tomatoes and cook for 5 minutes.
Do not let it boil.
Lower the heat to low and cook until thickened, about 1 hour and 15 minutes.
Add the fresh oregano and cook for 15 minutes.
Tips:
This is a traditional meat sauce from Bologna in the Emilia-Romagna region.
I add calabrese peppers to give it a bit of a kick.
