The “Cacciatora” sauce in Italy is generally used on wild game meat. The sauce slightly changes from Region to Region, but it’s made with herbs and other ingredients with a strong flavor, in order to balance the strong flavor of the meat.
It takes 2-3 hours to prepare this delicacy, but the wait is totally worth it, I guarantee. 😉
In case you have any leftovers let it cook as long as the meat becomes so soft it can be pulled and use it as a sauce for Fettuccine or Tagliatelle or Gnocchi… just mouthwatering!
INGREDIENTS FOR TWO:
1 chopped ONION
1 (chopped) clove of GARLIC
1 chopped CARROT
2 sticks of chopped CELERY
some BEEF BROTH
EXTRA VIRGIN OLIVE OIL
1 BAY LEAF
4-5 JUNIPER BERRIES
1 ROSEMARY sprig
1,4 lb diced BEEF MEAT
RED WINE
1 1/2 tbsp TOMATO PASTE
OLIVES (any kind)
SALT
ground BLACK PEPPER
INGREDIENTI PER DUE PERSONE:
1 CIPOLLA tritata grossolanamente
1 spicchio d’AGLIO (tritato)
1 CAROTA tritata
2 coste di SEDANO tritato
BRODO di CARNE (q.b.)
OLIO EXTRA VERGINE
1 foglia di ALLORO
4-5 bacche di GINEPRO
1 rametto di ROSMARINO
1 cucchiaio e 1/2 di CONCENTRATO DI POMODORO
VINO ROSSO
OLIVE (di qualsiasi tipo)
SALE
PEPE macinato
Thanks for watching, a presto!