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Grandma Eugenia's SauceINGREDIENTI:300 grams (approx. 10.6 ounces) of veal or beefchicken innards (liver and gizzard) olive oil 1 kg (2.2 lbs.) of peeled plum tomatoes a carrot half onion celery parsley basil and tomato salt and pepper PREPARAZIONE:Mince all of the meat and vegetables together. Place it all in a pan (enameled cast iron pans are best). Add olive oil and a little water. Cook until the water evaporates (about 20 minutes). Then add a half cup of red wine and turn up the heat. When the wine has evaporated add the tomato and let it simmer for about an hour and a half.
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