BUONASSSSEEEEEEEEEEREEAAAAA !!!!! Welcome back ride-all! Here I am: I'm back. After a period of many hardships, I am still in my house to cook with you! That's great, I could not wait! For this occasion we have prepared a nice sauce (to the delight of those wintry !!!), Maddy, good for Sunday lunch (even if today is Monday ... ha, ha, ha ...). Then enjoy your meal and welcome back to my cooking!!
Ingredients for industrial quantities:
(the sauce keeps well in refrigerator or can be frozen in special bags for the freezer):
different odors: celery, carrot, onion, garlic, rosemary, sage
salt pepper, red pepper, extra virgin olive oil
to taste: nutmeg, and two cloves
red wine, 1 cup
about 2 sausages 1 / 2 pounds of ground
a bottle of tomato sauce of good quality water and a little
broth granular
First clean and wash all vegetables and chop finely.
Sauté the chopped in a large pot with a little olive oil.
When the sauce is ready, still satisfy two private sausage skin.
Add the ground and let it brown well.
Then deglaze with red wine (about a cup) and evaporate.
When the wine has evaporated well add the tomato sauce with a bit 'of water. Season with salt and pepper, add two crushed chillies and a pinch of bouillon granules. Mix well and simmer on low heat with the lid slightly away from pan.
After about an hour and a half the meat sauce is ready and looks like this. Could not resist the smell that invades the whole house! Excellent with paccheri, rigatoni, lasagne, and in general with the entire rustic pasta ...
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