Serving : 6 -8
Preparation time: min 20
Cooking Time : min 3 hrs (min)
Ingredients:
• 300gr/10,5oz ground beef medium lean
• 2 medium size pork sausages (Italian, no fennel)
• 800gr/28oz peeled crushed tomatoes
• 1 glass red wine
• 1 celery stalk
• 1 small carrot
• ½ medium sized onion
• 1 handful of chopped parsley
• 4-5tbsp Extra Virgin Olive Oil,
• Salt
Method:
Wash, peel and chop in small pieces the carrot, celery, onion, and parsley.
In a skillet pour a good quantity of Olive oil, and add all the chopped vegetables, put it on medium/low flame, so to cook all slowly, this could take a while, the point we want to reach is when the carrots are done but still firm. Do not add salt.
When in the pan, you see no juices, but just clear oil, add the meats and separate well, stir occasionally. Let the meats juice, slowly let cook, still at medium low, stirring occasionally, let the excess of water evaporate and reduce.
Now raise the flame and after few minutes, add the wine, deglaze and let reduce. When in the pan, you see no juices, but just clear oil, add the crushed tomatoes, let pick the boil and semi cover with a lid, lower the flame to a minimum and let cook for about 3 hrs, simmering, stirring occasionally.
Half an hour from ready, adjust with salt.
When the sugo is ready, pour a couple of ladles on a bowl or in a large enough skillet, and pour the pasta AL DENTE and just drained – toss it troughly and plate it, serve more sauce on top.
Cheese and pepper are optional.
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