Ingredients

Main Ingredients:

• 4.4 lbs (2 kg) pork offal (heart, lung, trachea), cleaned and chopped
• 10.5 oz (300 g) meat scraps, roughly chopped
• 7 oz (200 g) tomato paste
• 1.7 oz (50 g) tomato sauce (preferably from Irpino tomatoes)
• 3.5 oz (100 g) Agerola lard
• ½ cup (120 ml) red wine
• 1 tbsp extra virgin olive oil (Sorrento oil preferred)
• 1 strong chili pepper, or more to taste
• 1 bay leaf
• 1 sprig of fresh rosemary
• Salt, to taste

Step-by-Step Method

1. Prepare the Offal:

1. Chop the pork offal into small pieces and rinse them thoroughly in cold water.
2. Place the offal in a bowl filled with water and soak for 2 hours, changing the water periodically to remove any blood.
3. Strain the offal and blanch it briefly in boiling water to remove impurities. Drain and set aside.

2. Start the Base:

1. In a large pot, melt the lard with the olive oil over medium heat.
2. Add the offal and meat scraps to the pot. Cook, stirring occasionally, until the liquid from the meat has evaporated and the meat begins to brown slightly.

3. Deglaze with Wine:

1. Pour in the red wine and allow it to evaporate completely, stirring to deglaze the pot and lift any browned bits from the bottom.

4. Add Tomato and Seasonings:

1. Stir in the tomato paste and tomato sauce. Mix well to coat the meat.
2. Add the bay leaf, rosemary, chili pepper, and a few cups of water to achieve your desired sauce consistency.
3. Lower the heat to a gentle simmer and cook for 2–3 hours, stirring occasionally and adding water if necessary to prevent the sauce from becoming too thick.

5. Final Seasoning:

1. Taste and adjust the salt to your liking.
2. Remove the bay leaf and rosemary before serving.