Ragu meat sauce

Serving

8

Cooking time

2 h 15

Ingredients

 

1 kg

Gaspor sausage meat


2 cans

Pummarol tomatoes (28 oz. ea.)


2

Onions


2

Carrots


3

Celeris stalk


250 ML

Red wine


4

Bay leaves


1

Sprig of rosemary


Extra virgin olive oil

+

salt

Preparation

 

Step 1

Finely chop onions, carrots and celery (il soffritto).

Step 2

In a large pot, pour the extra virgin olive oil and brown vegetables over high heat for 15-20 minutes, stirring frequently.

Step 3

Add the sausage meat and mix well with the vegetables. Cook for 10 minutes, stirring frequently to ensure uniform cooking.

Step 4

Thinly slice the bay leaves and rosemary and add to the meat.

Step 5

Add red wine and simmer until the wine has evaporated (15 minutes).

Step 6

Add 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.

BON APPETIT!

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