Rancho

The fresher autumn days already call for more comforting and traditional foods like Rancho.
This recipe is perfect for sharing with family over the weekend.

Neuza Costa

12 June, 2023

Ingredients:

• 500 g (17.6 oz) of beef for stewing
• 500 g (17.6 oz) of spare ribs
• ½ pork hock (pig's foot)
• 1 pork ear
• 1 meat sausage
• 150 g (5.3 oz) of bacon
• Salt
• 6 tablespoons of olive oil
• 2 large onions chopped
• 4 cloves of garlic chopped
• 2 bay leaves
• 150 ml (5 fl oz) of tomato pulp
• Chili pepper
• 200 ml (6.8 fl oz) of white wine
• 2 large carrots cut into half-moon slices
• 350 g (12.3 oz) of cabbage cut into pieces
• 900 g (31.7 oz) of cooked chickpeas
• 350 g (12.3 oz) of tubetti pasta

Instructions:

1. In a dish, place the pork hock, the spare ribs, and the beef.
   Season evenly with salt.
2. In a pressure cooker or a normal pan with boiling water, place the sausage, the pork ear, the beef, the pork hock, the spare ribs, and the bacon.
   Cover, if it is in the pressure cooker let it cook for 30 minutes after starting to boil.
   If it is in a normal pan, let it cook for 1 hour.
3. After the meat is cooked, remove it with a slotted spoon to a dish and reserve the broth.
   Cut the sausage into slices and the remaining meats into pieces.
4. In a large pot or large pan, heat the olive oil, onion, garlic, and bay leaf.
   Stir and let it simmer until it begins to brown.
   To the sauté, add the tomato pulp and chili pepper.
   Add the white wine and 1.6 liters (56.3 fl oz) of the meat broth.
5. As soon as everything starts to boil, add the carrots and cabbage.
   Let it come to a boil.
   When everything is boiling, mix the pasta and cooked chickpeas.
   Let it cook for 15 minutes and if necessary add more broth.
6. After the time, mix in the meats.
   Let it heat up well, without letting it boil so that the pasta doesn't overcook.
   And it's ready to serve.

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The IntenseFlavour team wishes you a bon appetit!