A mainstay of the Emilia-Romagna tradition, even the meat sauce has a thousand variations. Who puts the bay, who uses more spices, who lightens it by removing the bacon. Being a reuse plate, apart from the main ingredients, such as minced beef and tomato, our grandmothers used all the leftovers left, for the series: Un’s bota vi gnint! (nothing is thrown away). Try the Hotel version at home and tell us what you think; let us also know what your children say, they are our best critics! Or book now and come and eat it with us.
Preparation:
15 min
Cooking:
4 hours
Difficult:
medium
Doses for:
10 people
Cost:
medium
- 500 gr. thinly ground beef
- 200 g. loose sausage
- 200 gr. pork meat
- 100 gr. chopped bacon
- 3 tablespoons extra virgin olive oil
- 1 celery stalks, 1 large onion, 1 shallot, 1 carrot
- a glass of dry white wine
- 500 g of tomato sauce
- 1 teaspoon of sugar
- Salt and Pepper To Taste
- optional 1 tablespoon of tomato paste (to taste)
- enough water to cover everything
Preparation:
Start by washing and chopping celery, carrot, onion and shallot, then fry this mixture of vegetables and add the bacon. Add the sausage shelling well, after a few minutes add the minced beef and continue stirring, letting it fry well; then add the wine and blend.
Add the tomato puree, concentrate, sugar and water to cover all the meat; at this point lower the heat, add salt, pepper, cover and simmer for 4 hours, stirring occasionally.
Don’t you already smell good in the air?
After this time, if the sauce is still too liquid, boil strongly without a lid for 5 – 10 minutes. Conversely, if it is too thick during cooking, add a glass of water. Degrease the sauce before using it. Suitable for all types of pasta, long or short, fresh or dry, you can divide it into small portions in a container suitable for the freezer and freeze them. You will always have a little Romagna at your home!
The dish is ready,
Enjoy your meal!!!
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