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.
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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