Ragú di carne alla fiorentina. (Florentine meat sauce)

Ragú di carne alla fiorentina. (Florentine meat sauce)


1 onion
1 carrot
One stick of celery parsley
4 tablespoons extra-virgin olive oil
8 ounces ground beef or pork
4 ounces chicken or rabbit livers
4 ounces red wine
28 0unces canned tomatoes


Finely chop the onion, carrot, celery and parsley. Saut? in the oil over a medium heat. Add the ground meat (do not use any which is too lean!) and the washed and cleaned livers, finely chopped. Add salt and cook rapidly for at least ten minutes, stirring constantly with a wooden spoon so that the meat does not stick to the pan. When the sauce has become golden brown in colour, add the wine and leave to evaporate. Lower the heat and add the peeled and pur?ed tomatoes. Cook over a low heat for half an hour and taste for salt.You could serve this sauce with chili pepper. The method I have described here produces a fairly liquid, but very light sauce. If you prefer it thicker, simply cook it for two hours instead: this produces an entirely different consistency and flavor.

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