Aurora (Zadra) Negri, Tres, Trento
(Yield: 6 servings)
3 tablespoons extra-virgin olive oil
(or butter)
1 medium onion (finely chopped)
1 sprig rosemary
8-10 sage leaves
1 garlic clove (finely chopped)
1 pound each, stewing beef and pork
(cut into 1½- to 2-inch cubes)
1 teaspoon coarse salt
freshly ground pepper (to taste)
2 tablespoons butter
3 tablespoons flour
2 cups broth
(water and beef bullion can be substituted)
2 tablespoons tomato paste
fresh herbs to garnish
1. Warm oil (or butter) in large oven-proof Dutch oven over medium heat. Sauté onions, rosemary, sage and garlic in olive oil until onions are golden brown (approx. 5 minutes).
2.Discard rosemary and sage, add stewing beef and pork. Brown meat well (approx. 4 minutes each side). Add salt and pepper and set aside.
3.Melt butter in small saucepan over low heat. Add flour, stirring constantly until it is light-to-medium brown.
4.Gradually add broth and tomato paste, stirring constantly until flour is totally dissolved.
5.Add this liquid to the meat in Dutch oven, stir well and cook for 2 more minutes. Transfer to an oven preheated to 350°F and roast for 1½ hours. If mixture becomes too dry or thick, add additional broth. Stir 1 or 2 times during cooking time.
Serve with polenta (see page 308) and garnish with fresh herbs.