Ragu meat sauce
2 h 15
Gaspor sausage meat
Pummarol tomatoes (28 oz. ea.)
Sprig of rosemary
Extra virgin olive oil
Step 1Finely chop onions, carrots and celery (il soffritto).
Step 2In a large pot, pour the extra virgin olive oil and brown vegetables over high heat for 15-20 minutes, stirring frequently.
Step 3Add the sausage meat and mix well with the vegetables. Cook for 10 minutes, stirring frequently to ensure uniform cooking.
Step 4Thinly slice the bay leaves and rosemary and add to the meat.
Step 5Add red wine and simmer until the wine has evaporated (15 minutes).
Step 6Add Pummarol tomatoes, salt lightly and stir. Reduce to low heat. Let simmer for 90 minutes, stirring occasionally, until the sauce has reached the desired consistency.