Pasta dishes are always a good idea!
According to legend, after his victory over Odoacer, the Goth king Theodoric ordered to kill all the horses of the enemy on the battlefield. The population of Verona was suddenly faced with a huge mass of horse meat that had to be processed on the spot. This is how the pastissada was invented, which is still eaten today.
The horsemeat had to be carefully cleaned of all skin and sinew residues. Cut into rough cubes and set aside.
Heat the butter and oil in a casserole, saute the onions without letting them brown. Drain the tomatoes and pass them through a sieve. Add to the onions and heat through. Season with salt and pepper. Add the meat cubes. After 20 minutes, when the tomato sauce starts to boil down, add the red wine. Cover and simmer on a very low flame for three hours.
Serve with polenta.
Leftovers – or smaller quantities – of pastissada are excellent as a sugo with gnocchi or a strong type of pasta, such as pici (Tuscan pasta).
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