Region: Italy
Category: Sausage, Grilled Sausage, Mixed
Season: Winter
Difficulty: Easy but takes non-working time
A winter dish like this often gets invented because the cook has a bunch of different meats that didn’t get used for one reason or another.  (4)LO.jpg)
This recipe is influenced by the many rich ragouts one finds in Roman cooking. Although rich, it is nice with pasta or with roast potatoes.
[photo: Clifford A. Wright]
Yield: Makes 6 servings
Preparation Time: 30 minutes plus 5 hours
1/4 pound pancetta, chopped
3 tablespoons beef suet (preferably) or pork fat, chopped
3 tablespoons extra-virgin olive oil
1 pound chuck steak, thinly sliced
1 medium onion, finely chopped
1 carrot, finely chopped
1 tablespoon chopped fresh rosemary
4 large garlic cloves, crushed
2 cups very ripe plum tomatoes, peeled, seeded, drained, and chopped
2 pounds beef soup bones with a little meat on them
Salt and freshly ground black pepper to taste
1 cup beef broth (optional)
1 tablespoon tomato paste (optional)
1 pound mild Italian sausage, sliced
2 tablespoons unsalted butter
6 lamb kidneys
1. In a flameproof casserole, cook the pancetta, beef suet or pork fat, and the olive oil over medium heat until the pancetta is much rendered of fat, stirring, about 10 minutes. Add the chuck steak, onion, carrot and rosemary and cook for 10 minutes, stirring. Add the garlic, tomatoes, beef bones, salt and pepper to taste. Reduce the heat to very low, using a heat diffuser if necessary, and simmer for 5 hours (yes, 5 hours). If the sauce becomes too thick, add the beef broth mixed with the tomato paste.
2. In a skillet, cook the sausage over medium-high heat until it loses all pinkness, about 10 minutes, then add to the casserole. In the same skillet, melt the butter over medium-high heat, slice the lamb kidneys in half, and cook until firm, about 7 minutes. Add to the sauce, cook for 1 to 2 minutes, stir well, and serve with pasta if desired.
Variation:
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Posted: 12/12/2006