INGREDIENTS (FOR 10 PEOPLE):
- 500 g of minced beef pulp
- 250 g minced pork meat
- 100 g of sweet bacon
- 2 glasses of dry red wine
- 2 carrots
- 1 celery shrimp
- 2 onions
- 1 bunch aromatic
- a glass of pureed peeled tomato
- salt
- pepper
- two tablespoons of olive oil
METHOD:
Blend the carrot, celery, onion.
Put the oil in a deep casserole, the bacon cut into fine cubes and sizzle.
Add the vegetables and let them brown for a few minutes.
Add the meat and cook, stirring constantly with a wooden spoon, until it has lost all its water and begins to brown.
When all the contents of the pot are dry, pour in the red wine, let it evaporate, add the tomato, the bouquet garni, a spoonful of fine salt and pour in water to cover the meat by two fingers.
Cook over low heat for at least an hour, adding water from time to time if necessary.
When cooked, check the flavour, add the ground black pepper and, if necessary, tie the sauce with cornstarch diluted in water.
FOR THE BUNCH OF AROMATIC HERBS:
inside two stalks of celery held together with kitchen twine, place various whole aromatic herbs (thyme, bay leaf, parsley, sage, rosemary, etc.)
COOKING TOOLS:
- Casserole high thickness 5 mm http://www.pentoleprofessionali.it/casseruola-alta-antiaderente-spessore-5-millimetri-con-due-maniglie-inox-29419
INGREDIENTS (FOR 10 PEOPLE):
- 500 g of minced beef pulp
- 250 g minced pork meat
- 100 g of sweet bacon
- 2 glasses of dry red wine
- 2 carrots
- 1 celery shrimp
- 2 onions
- 1 bunch of aromatic herbs
- a glass of blended peeled tomato
- salt pepper
- tablespoons of olive oil
PROCEDURE:
Blend the carrot, celery, onion.
In a deep casserole put the oil, the bacon cut into fine cubes and sizzle.
Add the vegetables and let them brown for a few minutes.
Add the meat and cook, stirring constantly with a wooden spoon, until it has lost all its water and begins to brown.
When all the contents of the pot have been boiled, well dry, sprinkle with the red wine, let it evaporate, add tomato, the bouquet garni, a spoonful of fine salt and sprinkle with water until the meat is covered by two fingers.
Leave to cook over low heat for at least an hour, adding water from time to time if necessary.
When cooked, check the flavour, add the ground black pepper and, if necessary, tie the sauce with cornstarch diluted in water.
For the bunch of aromatic herbs:
inside two stalks of celery tenutti together with kitchen string, different arrivals
placed (thyme,- , rosemary etc.)
cooking tools: