Genoese sauce alla napoletana
Instructions
Put in pot, lard, oil, onions, garlic, celery, carrot and cut Bacon, chopped ham and salami.
Cover with water, add the meat, cover and cook over low heat.
When the water evaporates crush with a wooden spoon the onions on the bottom.
These must have an amber colour and be creamy.
Salt, pepper and add 1 glass of water.
Cook for another 15 minutes (around 2 hours of cooking).
Condirvi means ziti or half sleeves.
