Prato Tegamaccio

Finely chop the onion, carrot, and celery. Mash them both. cloves of garlic and prepare the rosemary, so that the herbs can evenly flavor the meat during browning. The chopped mixture should be uniform and fine enough to distribute throughout the shallow pan without forming separate pieces.

Cut the cheek, liver, lung, intestines, and the sweetbreads and the tongue. Keep the dimensions as regular as possible, so that cooking proceeds evenly and each bite can collect the sauce. Arrange the already cut pieces in a bowl, ready to be added to the shallow pan.

Put the meats in the shallow pan along with the chopped onion, carrot, and celery, garlic, and rosemary, without adding oil. Sauté over medium heat, stirring, until the pieces brown and the bottom releases a strong aroma. The surface of the meat should be well browned, without burning the herbs.

Melt a tablespoon Of tomato paste in hot water, stirring until you obtain a uniform liquid without lumps. Pour the dissolved preserves into the shallow pan when the meat is already browned: the liquid must collect the aromatic base and become the base of the sauce.

Season with salt and pepper, Then lower the heat and cook slowly and for a long time. Maintain a barely perceptible boil, stirring occasionally to prevent the bottom from sticking. Continue cooking until the meat is cooked through and the sauce visibly reduces, becoming thicker and more concentrated.

Make sure the sauce has thickened and adheres to the meat without becoming watery. The dish is ready when the sauce appears concentrated, the pork parts are well-seasoned, and the aroma of herbs and tomatoes is fully developed. Serve the pan hot, directly from the oven. shallow pan.