© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Angela's Italian Organic Oregano
This is a Fiorentine meat sauce.
One stick of celery parsley
4 tablespoon extra-virgin olive oil
300 grams minced meat
100 grams chicken or rabbit livers
One glass red wine
700 grams tomatoes
Finely chop the onion, carrot, celery and parsley. Fry gently in the oil over a medium heat. Add the minced meat (do not use meat 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 color, add the wine and leave to evaporate. Lower the heat and add the peeled and pureed tomatoes.
Cook over a low heat for half an hour and taste for salt.
You could serve this sauce with "peperoncino" 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.