Bologna
Ingredients 300 g of chopped beef (beaf diaphragm or belly or shoulder clod) 150 g of bacon 50 g carrots 50 g stick of celery 50 g onion 300 g of tomato sauce or peeled tomatoes ½ glass of dry white wine ½ glass of whole milk broth olive oil or butter salt pepper Procedure Melt the bacon (first diced and finely chopped with a crescent-shaped knife) in a large and preferably earthenware pan of approx. cm. 20. Add 3 tablespoons of olive oil or 50 g. of butter and the finely chopped vegetables and fry them gently. Add the minced meat and stir with a wood spoon until it sizzles. Pour ½ glass of wine and stir gently until it is completely evaporated. Add the tomato sauce or the peeled tomatoes and let it simmer for about 2 hours, adding some broth when necessary. Finally add the milk to soften tomato acidity, adjusting salt and pepper.
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