INGREDIENTS
FOR 4 PEOPLE
500 g Zite No. 10 Rummo
1 kg veal brisket
3 pork ribs
3 sausages
150 g pork rind
75 g lard
75 olive oil
1,4 kg tomato purée
50 g tomato paste
1 onion
Basil, to taste
2 garlic cloves
1/2 glass of white wine
40 g Parmigiano Reggiano
DIRECTIONS
After peeling and finely chopping the garlic, sprinkle it over the veal with some parsley leaves, salt, pepper and Parmigiano Reggiano. Roll it up and tie it up with a string. Spread garlic, a few parsley leaves, salt and pepper also on the pork rind. Roll up and tie with string. After finely chopping the onion, pour it into an oven dish large enough to hold the meat, add olive oil, lard and cook using a flame spreader. Let the onions wilt for a few minutes and set aside. Pour the veal, pork ribs and rind into the oven and sear on both sides. Add white wine and cook off the alcohol. After adding unsalted boiling water to the tomato paste, pour it into the oven with the purée and 1.4 L of water. Add onions, basil and salt and cook for 2 hours on a low flame with the lid on. Pierce the sausages with a knife and pour them into the oven with the ragù. Cook for 2 hours more with the lid on. Once the ragù is ready, remove from the heat and place the meat on a tray. Remove the string and slice the veal. After breaking the Zite in half, cook them in a pot of unsalted boiling water. Once they are cooked, drain them and pour them into a bowl, adding the ragù. Add a few basil leaves and stir to mix well. Serve, adding a pinch of pepper and the meat as garnish. Buon appetito!
