Ingredients

Servings 4

• ⅝ lb lamb meat
• 1 slice pork meat
• 1 slice veal meat
• 1 slice pork rinds
• 5 oz pork sausage, fresh
• 1 slice lard
• 2 ½ cups extra virgin olive oil
• 1 onion
• 2 cloves of garlic
• 1 sprig parsley
• pepper
• chili pepper, chilly
• 1 cup red wine
• 6 cups tomato sauce
• salt

Preparation

40 minutes preparation + 2 hours and 10 minutes cooking

On a cutting board, chop the lard with the onion, the garlic and the parsley, then put together with the oil in a pan and gently fry. Meanwhile, prepare the cutlets: stretch the pork rind, previously scraped and cleaned, lay out the two slices of meat and in the center put some parsley leaves, slices of garlic, a pinch of pepper and salt and some slices of lard, then roll up and tie tightly with the string. Put all of the meat into the pan and brown. Pour on the wine, allow to evaporate, and add the sauce. Salt and leave to simmer over a very low heat for around two hours, so that the meat cooks very slowly and transmits its flavor to the “ragù”. As soon as it has become dark and acquired a velvety consistency, it is ready. Flavor with a small piece of chili and season the pasta cooked “al dente”, sprinkling with a generous helping of cheese.