INGREDIENTS

INSTRUCTIONS

Note: See the "Italian Tomato Sauce" recipe which is included in this
collection.  In a large frying pan brown the meat pieces very well in
the olive  oil and garlic. You may have to do this in two or three
batches. See  hint below. Place the meat in a suitable stove-top
covered casserole  and add the remaining ingredients. Simmer, covered,
until the meat is  very tender, about 2 hours. You may have to add some
water to the pot  now and then. Do not let this dish dry out. This can
be served in a  bowl with a great deal of bread or with pasta. This
recipe serves 6.  Hint: When browning meats use a very heavy frying pan
and small  batches of meat. If you put all the meat in a thin pan at
once the  little heat available in the thin metal of the pan will be
absorbed  quickly and you cannot sear the meat, only slowly cook it,
thus  toughening the meat. Proper browning means that you sear the meat
quickly, thus sealing in the flavorful juices and coloring the  natural
sugar that is in the meat.  Comments: The Jewish ghetto in Rome, a
place you must visit, still  has a few restaurants that serve food that
has been typical of these  people for the last few hundred years. You
will find kosher bakers  and kosher butchers. And you will find a few
dishes like this one.  Recipe Source: THE FRUGAL GOURMET by Jeff Smith
From the 10-16-1991  issue - The Springfield Union-News  Formatted for
MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or-
MAD-SQUAD@prodigy.net  10-12-1995  Recipe by: Jeff Smith  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 558
Calories From Fat: 416
Total Fat: 46.3g
Cholesterol: 107.1mg
Sodium: 406.5mg
Potassium: 621.1mg
Carbohydrates: 5.2g
Fiber: <1g
Sugar: 2.3g
Protein: 28.1g