Alberto Alvisi's Ragu
1 oz Fat from salt pork
1 oz Butter, Unsalted
1 each Onion, Medium sized
1 1/4 lbs Beef, Chicken or Pork
1/4 teaspoon Cinnamon, Ground
4 1/3 cups Beef Stock (chicken, or pork)
1/4 cup All-Purpose Unbleached Flour
To Taste Salt & Pepper
Heat fat and butter in a heavy saucepan over medium heat. Add the onions and
meat. Use a wooden spoon to stir the pieces of meat and onion as they begin to
brown. Cook until the beef browns.
Sprinkle cinnamon, salt and pepper over the meat and stir in 1 cup of stock over
medium heat. Loosen glaze while stirring stock slowly over medium heat. Once the
stock has reduced down to almost nothing blend the flour into the remaining
stock and add it in bringing it up to a very slow boil. Partially cover pan and
cook for about 2 hours or until meat is tender. The sauce should be just thick
enough to cling to a spoon. It's ok to add water if it thickens too much.
Before serving sprinkle the sauce with cinnamon and pepper. Serve over paranelli,
taglatelle, papardelle, or bake with maccheroni, the original method of serving.