Barese sauce (ragù barese) with meat rolls

This one of the most common ‘Sunday lunches’ in Bari. You can serve the ragu with orecchiette, but you can use your favourite pasta. Serve the meat separately as the second course.

Ingredients (2 servings)

Meat rolls (brasciole)
4 horse or veal slices
Parmesan cheese, grated
1 garlic clove
parsley, chopped
salt
pepper
4 pancetta (or bacon) slices

Arrange the slices of meat on a cutting board and flatten them with a tenderizer until they are thin. Now stuff the roulades: rub each slice with a clove of garlic. Arrange the slices of bacon, sprinkle with grated Parmesan cheese, then add the parsley, salt and pepper. Roll the slices up, keeping the filling inside, tie each roll tightly with a white thread or pierce it with 1 or 2 toothpicks.

For the sauce (ragù)
1 bottle of tomato sauce
400 gr of canned tomatoes
evo oil
1/2 onion
1 glass of dry white wine
4 “brasciole”
2 pieces of beef (lo scamone o un pezzo tenerissimo)
2 pieces of pork
2 pieces of lamb
water
4 basil leaves
salt and pepper, to taste

Put in a saucepan the evo oil, chopped onion, brasciole, the pieces of pork, beef and lamb. Sauté turning the meat occasionally until it is well colored.
At this point, add the white wine and let it evaporate.
Then add the peeled tomatoes, the tomato sauce, a glass of water, basil, salt and pepper and let simmer for 5 hours stirring occasionally and patiently with a wooden spoon so that the ragu does not stick to the pan. It will come out thick and gravy and the oil will come to the surface.