Ingredients
- 500 g Beef pulp
- 150 g Tomato purée
- 70 g Tomato conserve
- 50 g Lard in one piece
- 50 g Lard
- Onion
- Basil
- Red wine
- salt
Larded the meat (a piece of shoulder fesone, or under-foil or beef spinach) with the lard reduced to strips. Melt the lard in a pot, preferably in an earthenware pot (you can substitute half the lard with the same amount of oil, but don't use only oil).
Add a few leaves of basil and the meat. Add salt, then pour in a glass of water, place on the heat, bring to the boil and cover. Check often and, when the water has been absorbed, wet the meat with half a glass of red wine. Heat the tomato purée separately with the preserve, all diluted with two glasses of water.
When the wine has evaporated, cover the meat with part of this sauce and the chopped onion; salt, then continue cooking over low heat, adding more sauce, until you have consumed it all.
Overall, the slow cooking of the meat sauce must last at least 3 hours. Season with the sauce of the large macaroni or zite and serve the meat separately.
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