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