Rustida

Cut the pork loin and the heart into regular slices; cut the lung into pieces of the same size and the Italian sausage Slice them. Keep them uniform in size to promote even cooking and a balanced consistency in the final seasoning.

Finely slice the onion and chop it gently sauté in saucepan with the butter. Maintain a moderate heat and stir until soft, glossy, and lightly golden; the aroma should be sweet and aromatic, without darkening the butter or onion.

Add in saucepan the loin, the heart, the lung and the Italian sausage. Mix to distribute the soffritto and let it cook over moderate heat, until the surface of the ingredients appears lightly browned and the bottom releases an intense aroma of meat and onion.

Pour enough tomato sauce to cover the ingredients and mix it in. pan juicesStir carefully until the color becomes uniform and the sauce returns to a light boil, a sign that the seasoning has begun to bind.

Dilute with a little broth, adding it gradually so as not to make the base too liquid. Season with salt to taste and pepper, then mix until you obtain a smooth base, with a gentle and regular boil.

Let it cook until the sauce thickens and reaches a consistency that is sufficient to coat the meat without becoming watery. Stir occasionally to prevent the bottom from sticking to the pan. saucepan and make sure the ingredients are well seasoned.