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2 lb Horse meat
4 ts Olive oil
2 oz Butter
1/2 lb Onions
1 1/4 lb Pureed tomatoes
1 Pint of red wine
* Wine should be either Amarone, Bardolino, or 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 chopped onions.Add 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 atleast 3 hours. Serve with Polenta
or Potato Gnocchi.
Note: Pastissada is better reheated the next day.
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