Recipe taken from "Frijenno magnanno", (eating&frying) Neapolitan DOC recipe!

The meat sauce on Sunday:
1250 kg of beef first cut
1 / 2 dl oil
75 g of lard
75 grams of fat
100 grams of bacon
100 g smoked ham
2 cloves of garlic
450 g of onions
1 / 4 of the dry red wine of Gragnano
250 g of concentrate or retain pomodoto
3 / 4 of the puréed San Marzano tomatoes
parsley

Cut into strips half of the ham and bacon, a little parsley and pepper and place it in the flesh before you tie it.
Beat the rest of the ham, bacon, bacon, parsley and garlic.
Finely chop the onions and put them in a pan with oil and lard. Stir until they are consumed.
Pour in the beat, raise the heat and add the meat, turning it so that it is browning evenly.
Lower the heat and add the red wine, it remains only to use up the fat. Adjust the flame so that you do not burn the ingredients.
Now add the tomato puree or preserves (the latter diluted 1 / 2 cup of water) and fry, stirring constantly until the tomato reaches a dark red color.
Add the tomato puree, possibly a little water or broth and salt.
The sauce needs to simmer until it has dark, thick and glossy.
The ragout should be prepared the day before so all the flavors blend and the fat that congeals on the surface is extracted in part.
Cooking time 6 or 7 hours.

Buon Appettito.

Very interesting, even if it's metric =P

Thanks furio !

Sounds super.

Seriously?

I WAS going to convert your metric units, but 1250 kg = over 2755 lbs (that's over A TON of meat = over 2 FULL steers of meat) ... so thought the idea was ridiculous to be bothered.


1/4 of WHAT wine?
3/4 of WHAT tomatoes?

Wanna edit that recipe?

1 quarters of any type of red wine is good
3 quarters of any type of tomato puree is good

The Gragnano wineis a quality of wine of the city of Gragnano, are okay, whatever red wine, the tomatoes of San Marzano tomatoes are a different quality of tomatoes, from the city of same name, is okay any type of tomatoes, sorry for the recipe the next time translate into Anglo-Saxon system, the various ingredients, and anyway the 1250 kg, because the ragù is done when there are many people, it may also decrease the amount of meat, depending on how many people have to eat.

I think what Geoff meant was:

1/4 of what? Liter? Cup? How much wine?

The same question for the tomatoes - 3/4 of what measurement?

The recipe sounds quite interesting, except for the additional lard and fat.

Signor V.

Yeah, that's what I meant.

Didn't realize "a quarter" meant "4 ounces (1/4 lb)" or "28 lbs" -- which is it?

1250 kg of meat still can't be right, though. 100g (3.5 ounces) of bacon or ham, 2 cloves of garlic, etc, wouldn't do anything for 1-1/2 tons of meat. lol

it's I/4 of liter of any wine and 3/4 of purred of tomtoes,1250 kg is nonsense, maybe 1500 gr.

Lost in translation, no big deal.