Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

Ingredients:

1. 250 grs of meat of steer grinded
2. 250 grs of skinned sausage
3. 1 carrot
4. 1 coast of celery
5. 1 onion
6. 2 cloves of garlic
7. 2 dls of red wine
8. 2 spoons of oil of olive
9. 20 grs of butter
10. 1 box of pulp of tomatoes or of bald (or the pulp of 1 kg of fresh tomatoes)
11. 50 grs of assembled of tomato, salt, pepper.

You peel the onion and the carrot and elegantly mince you her together with the celery. You also mince the garlic but hold him/it separate.
You heat the oil in a great fire frying pan the meats I live and you brown, crushing ipetutamente with a fork to undo well the clots. You allow to cook up to when the meat is not rosier and wet with the wine. Allow to evaporate entirely (if in the house you have some open white wine you can use that) almost it.
In the meantime, you often heat the butter in a casserole to fund on middle fire. You make to fade the soffritto for about 10 minutes without making him/it color too much. You unite the garlic to this point and, after few instants, the meat with the possible liquid remained in the frying pan.
Salty, peppery and you unite the pulp of the tomatoes mixing with twice his/her volume of water (all it takes is filling twice the can) and the assembled one. You mix well and you make to take back the ebullition.
You lower the fire to the least (you/he/she can be useful to use a spargifiamma or to transfer the casserole on an electric plate) one and you allow to cook for about 1 hour and a half 2 hours: the meat sauce is ready when you/he/she has assumed a beautiful color ambrato and there are no more traces of water in the casserole.

Note:
And' obviously perfect to season the fresh (noodles, maltagliati) pasta, the spaghetti and all the rather big (macaronis, conchiglioni) formats of pasta and to prepare the lasagnas.
Try him/it however also with the polenta, on crostoni of bread or with the boiled rice.