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(James Shugg) wrote in message . com>...
> Someone posted a recipe for ragu from Bologna, which reminded me of a
> recipe I have at home for the Neapolitan version, which I have never
> tried. It's quite different, as it involves slow cooking whole cuts of
> pork (leg and rib), along with sausage, tomato, onion, etc, in a pot
> on top of the stove and gradually adding tiny amounts of red wine,
> white wine and then water over a period of up to six hours. This
> pricess is called "tirato" or something similar, from the Italian for
> "pull", as the liquid pulls out the flavour of the meat. Because you
> have to tend it constantly for all that time (not enough liquid, and
> it burns, too much, and the sauce doesn't work), ragu is a symbol of a
> a mother and wife's love and care for her family. The meat is removed
> and served as main course while the ragu sauce is served with pasta as
> entree (ie starter for you Americans).
>
> Anyway, has anyone here made ragu in this way? Now that winter is on
> the way I kinda like the idea of standing in the kitchen preparing a
> meal for my friends in this way, while knocking back a glass of red or
> three. But is the result really worth the effort, ie so much more
> special than a simple pasta dish followed by a roast, which would
> require much less effort and attention?

You will find few for a 1800 recipe.

Have you something newer to taste?

Joseph