Every sunday morning prepared him. It is part of my most beautiful memories of my childhood.
Sunday morning, strictly on a Sunday morning, take a clay pot, possibly Tuscany, put a little olive oil extra virgin and saute il battuto (The battuto is a chopped carrot, celery and onion.) After the battuto he took color, do not burn the onion, put the minced meat, fry very well and add a glass of red wine, maybe a lively Colline Senesi's Chianti.
After the wine has evaporated completely, salted with coarse salt (I recommend just a pinch), add the rabbit, a sparebib.
Add the tomato sauce.
Cover with a lid and boil for 3/4 hours. I remember Grandma Vera always told me that true success was for a good ragù is meat quality and a long boiling.
I do not have precise doses for the ingredients, because now I do it instinctively. I usually use 300 grams (12 oz) minced meat, a jar of 450 grams (1 lb) of tomato sauce.
As a type of pasta I usually use short pasta such as maccheroni or pipe rigate. Very good with the pici toscani.
I hope I have been clear in translating the recipe. I'm here if you want more information or details. See you soon.
Sunday morning, strictly on a Sunday morning, take a clay pot, possibly Tuscany, put a little olive oil extra virgin and saute il battuto (The battuto is a chopped carrot, celery and onion.) After the battuto he took color, do not burn the onion, put the minced meat, fry very well and add a glass of red wine, maybe a lively Colline Senesi's Chianti.
After the wine has evaporated completely, salted with coarse salt (I recommend just a pinch), add the rabbit, a sparebib.
Add the tomato sauce.
Cover with a lid and boil for 3/4 hours. I remember Grandma Vera always told me that true success was for a good ragù is meat quality and a long boiling.
I do not have precise doses for the ingredients, because now I do it instinctively. I usually use 300 grams (12 oz) minced meat, a jar of 450 grams (1 lb) of tomato sauce.
As a type of pasta I usually use short pasta such as maccheroni or pipe rigate. Very good with the pici toscani.
I hope I have been clear in translating the recipe. I'm here if you want more information or details. See you soon.
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| Pici toscani with ragù. |
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