(large pot as made 12/9/1979) – from A Perugi
1 lb+ Italian Salamini Sausage – boiled 20 minutes, cooled and crumbled
1 1/4 lb. pork loin with bone
1/2 lb. pancetta, diced
2 1/2 lb. beef stew meat (chuck?) cut into 1/2″ cubes
3 or 4 tbsp. parsley (remove stems)
1/2 lb. carrots diced
1 1/2 lb. onion diced (3 – 4 medium large)
6 or 7 garlic large cloves, pressed
2-3 stalks celery (1/2 lb.)
1/4 cup butter and 1/2 cup Madre Sicilia Olive Oil
1 Tbsp. Kosher salt
1 tsp. dried margoram, 2/3 tsp. thyme, 2 bay leaves, 3 generous dashes cinnamon, 4 dashes cayenne
35 oz. can imported peeled tomatoes, drained and chopped
29 oz. can Heavy tomato puree (Contadina)
6 oz. can Progresso Tomato paste
29 oz. can Hunts tomato sauce
15 oz. can Del Monte tomato sauce
1/2 oz. dried porcini mushrooms, soaked and diced.
Melt butter in oil with pieces of pancetta. Cook onion , carrots, celery, parsley in oil
mixture until soft. Take out most of this “suffrito”, and add some garlic and put aside.
Add rest of garlic and pork to pot and brown, then add beef and brown. Return soffrito, cook
awhile, add everything else and simmer 1 hour. Add mushrooms and cook 1/2 hour more. Serve