I wish I could take credit for this recipe but…nope! Not even a teensy bit. This red, opulent dish comes straight from my dad’s childhood memories.
When he visited us for the holidays (yeah, he left but my mom is still here – Stefano, stop making that face!) he showed me how to make it and he shared his family story behind it. Well, that story was so long and full of details about my grand parents and about certain unkonwn-to-me grand aunts that it was a miracle I didn’t fall asleep. And don’t even get me started on describing my mother’s face during our story-telling session.
Anyway, since today I feel very generous towards the human species (believe me, it does not happen often), I decided I would spare you the torture.
Let me just say that what I love about this dish, beside its richness, is the “2 courses in 1 deal”. When you make it, by going through one cooking process, you’ll end up with both the tomato sauce for a pasta course and a meat course. Don’t get me wrong. Cooking is great. However, if I can manage to cook a great meal in less time and have more time for my other passions (books, movies, myself ), my first reaction is always “where should I sign”?
Now, let’s focus on the important stuff.
3/4 of 1 cup, minced onion
5 Tbsp, extravirgin olive oil
about 11 oz, veal stew
about 13 oz, boneless pork chops
3 pork sausages (about 10 oz)
1/2 cup, red wine
2 cans, San Marzano peeled tomatoes
1 Tbsp, tomato paste
4 Tbsp, grated Parmigiano cheese (to be used only for the pasta course)
Cut the potatoes into medium-sized pieces and set aside. Cut the pork chops into stew-like pieces and set aside. With the help of a fork, make small holes into the sausages. Process the tomatoes through a food mill and set them aside.
In a large non-stick pot, put the olive oil, the onion, the veal stew, the pork chop pieces, the sausages and the potatoes and start to saute. When the meat is well sauteed, add the red wine and keep stirring until the wine evaporates. Add the tomatoes, the tomato paste, some salt (to taste) and keep cooking on a very low heat, stirring often, until the tomato sauce gets thick and is not watery anymore.
If you decide to serve pasta, remember to cook it al dente and to dust the top of each plate with the parmigiano cheese.