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Ingredientes
- 2 lb Horse meat
- 4 tsp Extra virgin olive oil
- 2 ounce Butter
- 1/2 lb Onions
- 1 1/4 lb Pureed Tomatoes Salt Pepper
- 1 pt Red Wine
Direcciones
- *Wine should be either Amarone, Bardolino, or possibly Valpolicella
- Tenderize the meat by pounding it with the dull side of a heavy knife, and cut into cubes.
- Heat the oil and butter in a large pan, and brown the minced onions. Add in the tomatoes and the meat. Salt and pepper to taste, and cook for about half an hour.
- Pour in the wine, cover and cook over low heat for at least 3 hrs.
- Serve with Polenta or possibly Potato Gnocchi.
- Note: Pastissada is better reheated the next day.
