Three cups of tomato sauce
Three soup spoons of butter
Two kilograms of white beans
One and a half kilograms of pork loin cut into cubes
One and a half kilograms of lamb shoulder cut into cubes
Five hundred grams of small-cut bacon
Four cloves of minced garlic
Two sprigs of rosemary
One large onion, chopped
Salt and black pepper to taste
Three cups of tomato sauce
Three soup spoons of butter
Two kilograms of white beans
One and a half kilograms of pork loin cut into cubes
One and a half kilograms of lamb shoulder cut into cubes
Five hundred grams of small-cut bacon
Four cloves of minced garlic
Two sprigs of rosemary
One large onion, chopped
Salt and black pepper to taste
1
Let the white beans soak in tomato sauce for a day or two
Drain and place them in a pot with four liters of water
Bring to a boil, then reduce heat and simmer for an hour
2
Fry the bacon for five minutes in a pan over medium heat
Remove and reserve on paper towels
In the same pan, fry the lamb and pork until lightly browned
Add them to the pot with the beans and stir gently
3
Put the bacon back in the pan and add butter, onion, garlic, and tomato sauce
Stir and let simmer for five minutes
4
Add rosemary, salt, and black pepper, stir, and let simmer for another three minutes
5
Join this ragout with the beans, when boiling, reduce heat to minimum, and let cook for 45 more minutes or until the meats are tender
If desired, serve with a fried Tuscan breadstick
If during cooking the water level is not sufficient, add two cups of beef broth.
