Sugo alla genovese
Instructions
Put the mushrooms in warm water.
In a pan heat four tablespoons of olive oil and fresh focus, insaporitevi for ten minutes all the finely chopped herbs.
Add the mushrooms soaked and wrung the meat, add salt and pepper.
FRY for 10 minutes, wet with wine and let evaporate.
Add the peeled tomatoes, semi private and cut into cubes.
Leaving a window cover and cook for about an hour.
For dry pasta or scallops.
Ingredients and dosing for 6 persons
- 400 g of lean meat in one piece
- 1000 g of tomatoes
- 2 tablespoons of dried mushrooms
- 1/2 cup of barbera wine
- 1 onion
- 1 clove of garlic
- Parsley
- Celery
- Carrot
- 4 tablespoons of olive oil
- Salt
- Pepper