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- Ragu' di Carne alla Fiorentina
- (Fiorentine Meat Sauce)
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Ingredients:
One onion
One carrot
One stick of celery parsley
4 tbsp extra-virgin olive oil
1/2 lb minced meat
1/4 lb chicken or rabbit livers
One glass red wine
1.5 lbs tomatoes
Salt
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- Directions:
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- Finely chop the onion, carrot, celery and parsley. Fry
gently in the olive oil over medium heat.
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- Add the minced meat (do not use meat which is too
lean) and the washed and cleaned livers, finely chopped.
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- Add salt and cook rapidly for at least ten minutes,
stirring constantly with a wooden spoon so that the meat does not stick
to the pan.
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- When the sauce has become golden brown in color, add
the wine and leave to evaporate. Lower the heat and add the peeled and
pureed tomatoes. Cook over a low heat for half an hour and taste for
salt.
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- You could serve this sauce with
"peperoncino" pepper.
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- Note: The method I have described here produces a fairly
liquid, but very light sauce. If you prefer it thicker, simply cook it
for two hours instead: this produces an entirely different consistency
and flavor.
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