INGREDIENTS:
 | 300 grams
(approx. 10.6 ounces) of beef |
|
500 grams (approx. 17.6 ounces) of rosticciana (pork ribs) |
|
500 grams (approx. 17.6 ounces) of potatoes |
|
300 grams (approx. 10.6 ounces) of peeled plum tomatoes |
|
1/2 cup of extra virgin olive oil |
|
1/2 cup of wine red |
|
2 garlic cloves |
|
1 sprig of rosemary |
|
salt and pepper |
|
PREPARATION:
| Cut the meat
into pieces. Peel the potatoes and cut them into cubes. Put all of the
ingredients together in a saucepan. Put it on medium heat and let it cook for
about two hours until the liquid has evaporated, without ever mixing it. Tie
the rosemary together with a string so it doesn't loose its leaves. It is best
to use an earthenware pot. |
|