Oregon Shakespeare Festival (http://www.osfashland.org)
boneless veal, beef or pork
fresh ground pepper
dissolved in a cup of warm water
Saute the onion...very slowly...in a large cast iron or terra cotta pot.
When the onions are clear, turn up the heat and brown the roast on all sides.
Remove the meat.
Add the wine, scraping up the residue, until it becomes a broth. Add the dissolved tomato paste and garlic. Then add the tomatoes.
Put the meat back in.
Cook over a low flame for at least 4 hours.
Remove the meat. Serve the sauce over penne and pass the grated parmigiano reggiano. Enjoy the roast as your secondo.
Rub the meat lightly with olive oil, then season with salt, pepper and oregano. Tie the meat.
From Diane Holt, Director of Membership
August 14, 2002: There's a lot of talk on the bricks these days about ragu. That's because audiences have fallen under the spell of SATURDAY, SUNDAY, MONDAY by Eduardo De Filippo. In the play Linda Alper plays Rosa, the matriarch of the Priore clan and keeper of the family ragu recipe. As the play unfolds, the audience is witness to the preparation of the ragu according to traditional techniques and the aroma wafts through the air. I've had several requests for the recipe so here it is.
For more information:
Oregon Shakespeare Festival
P.O. Box 158
Ashland, OR 97520
Membership Telephone 541-482-8621