Genoese sauce for pasta
Instructions
Put in a terracotta Terrine chopped Bacon, salami and ham, along with oil, lard, thinly sliced onion, carrot, celery, and finely chopped garlic and tomato sauce.
Stir thoroughly, cover with water, add the meat and cook on low heat until the total evaporation of the water.
Pass the broth through a sieve, put the past in the bowl with the meat, season with salt and pepper and 2 glasses of water and cook over moderate heat for 15 minutes.
Note: the meat goes to constitute a means and the sauce used to dry pasta.
Ingredients and dosing for 4 persons
- 600 g of beef pulp
- 400 g of onions
- 10 cl of olive oil extra virgin
- 50 g of lard
- 30 g of bacon
- 30 g of spicy salami
- 30 g of ham
- 1 carrot
- 1 stalk of celery
- 1 clove of garlic
- 3 tablespoons of tomato sauce
- Salt
- Black pepper