a goose, including innards
500 grams (approx. 17.6 ounces) of veal or beef
2 garlic cloves
1.5 kg of peeled plum tomatoes
extra virgin olive oil
salt and pepper
the veal or beef with the goose innards and all of the seasonings.
Place it all in a pan with six tablespoons of oil and a
cup of water. Add the goose cut into pieces. Boil it until
the liquid has evaporated, then add a half cup of red wine.
Once the wine has evaporated add the peeled plum tomatoes
and let it simmer for a few hours. When the goose meat is
well cooked, take out the bones, and put the meat in with
the sauce. This will make the sauce richer and more flavorful.
This is the sauce they used to make during threshing time.
After the pasta, usually rigatoni, topped with this sauce
was served, we had goose, rabbit and chicken roasted in
the wood oven.On the side, we had garden salads with peppers,
tomatoes and cucumbers.