Alberto Alvisi's Ragu

Alvisi was the personal cook for the Cardinal of Imola,
Gregorio Chiaramonti, who became Pope Pio VII.

Ingredients

Directions

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.

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