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The meat sauce

What is your favorite sauce? Mine is the classic RAGU’ of course minced, the one with which they are seasoned lasagna, to be clear. But the bolognese version, very delicate. and completely different. I like intense tastes and I prepare it with the family recipe, of my grandmother.

With laurel, cloves, white wine, tomato paste and chopped carrots, onions and celery. Here's my recipe, by family. On my channel You Tube you will also find the VIDEO RECIPE STEP BY STEP of meat sauce

Ingredients for about 1,5 kilograms of meat sauce, enough for a Lasagna for 8 people

  1. 250 g of minced beef
  2. 250 grams of minced veal
  3. 250 grams of minced pork
  4. a carrot
  5. an onion
  6. two stalks of celery
  7. 4 tablespoons tomato paste
  8. 750 ml of tomato puree
  9. 10 Tablespoons extra virgin olive oil
  10. two cloves
  11. a bay leaf
  12. two juniper grains
  13. salt and pepper
  14. 300 ml dry white wine

Finely chop carrot, Onion and celery and let them dry in a pan with extra virgin olive oil for about 10 minutes. Combine in small doses the minced meat, rosolandola well before adding the other. When all the meat is in the Pan, Add the tomato paste and wine and let evaporate the alcohol part over high heat. Finally, combine the tomato puree, The cloves, bay leaf and juniper; Add salt and cook over a low heat and covered for at least two hours. From time to time try to see if you need to adjust a little more salt.

Once the meat sauce has cooled, you can store it in the refrigerator for a maximum of 3-4 days covered with plastic wrap for food in contact. Or you can freeze it already portioned.


Lore July 4, 2014 - 14:56

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Sicilians creative in the kitchen July 4, 2014 - 15:36

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