Tomato Sauce with Mushrooms (Salsa Rossa Ai Funghi)
Instructions
Wash tomatoes well, dry with a towel, cut them in half and take away seeds and filaments.
Clean and wash the vegetables and herbs.
Finely chop the spring onions, Sage, basil, celery and carrots, with Crescent.
Place the mixture in a casserole, add the tomatoes and salt and cook over low heat, and covered Bowl for about an hour, stirring often.
Spent the time indicated, passed the sauce through a sieve and keep it aside.
While the sauce cooks the mushrooms clean, removing residues of soil gently with a damp cloth, then slice them up.
Gently fry the chopped onion in a saucepan with 30 g of butter and half a glass of olive oil until it starts to colorirsi.
At this point together with fried mushrooms and fry them at moderate heat for a few minutes, then put the Pan even tomato sauce.
Cook for 30 minutes, stirring frequently.
When cooked allow to cool, and then you weigh what you don't use immediately and carefully fold for every kilo 1 g of salicylic acid.
Spread the sauce in glass jars, cover them tightly and place in a cool place.
The sauce used within six months from preparation, to season pasta or with slices of beef or veal.
