The thermometer rose and the sun has arrived ....
so to speak! This May seem crazy in March! Lately
working hours and a bit of tiredness I always leave less time in the kitchen! Damn! Of course I do not stop to think about what I'd enjoy, or browse through my books, see the great classics and then dramatically "over addormentarmici!
will be a moment like this, call the passenger ... missing time for everything!
If nothing else will be prepared soon cold dishes and much, much faster!
But it is not now .... even if the heat has arrived, a strange desire came over me ... and the weekend gives me a bit 'of time.
Dust off the family cookbook and I find the sauce of the mother ...
Pappardelle with meat sauce
Ingredients for the sauce:
for many, or be frozen in portions for every occasion
500 grams of minced meat of the highest quality, choice of beef, pork, a piece of sausage
1 stalk celery 1 carrot
1 onion 1 bay leaf 1 cup
little red wine 1 can of tomato sauce liter of
oil, butter, salt, pepper
finely chopped celery, carrot and onion and saute with olive oil and a bit of butter.
When the vegetables look wilted add the minced meat.
Let fry a few seconds, then add the wine, let evaporate, stirring well to high heat.
Add the bay leaf, tomato sauce, pepper and salt to taste
Cook over low heat for at least two hours or more, stirring occasionally.
(must dry a bit ', but not too much perhaps add hot water)
Ingredients for the dough :
Pappardelle egg sauce
Boil a pot of salted water sufficient for the quantity of pasta.
When boiling the pasta and toss contol the exact minute of cooking according to directions on box.
Drain and season with a bit of butter and hot sauce. Serve immediately
for many, or be frozen in portions for every occasion
500 grams of minced meat of the highest quality, choice of beef, pork, a piece of sausage
1 stalk celery 1 carrot
1 onion 1 bay leaf 1 cup
little red wine 1 can of tomato sauce liter of
oil, butter, salt, pepper
finely chopped celery, carrot and onion and saute with olive oil and a bit of butter.
When the vegetables look wilted add the minced meat.
Let fry a few seconds, then add the wine, let evaporate, stirring well to high heat.
Add the bay leaf, tomato sauce, pepper and salt to taste
Cook over low heat for at least two hours or more, stirring occasionally.
(must dry a bit ', but not too much perhaps add hot water)
Ingredients for the dough :
Pappardelle egg sauce
Boil a pot of salted water sufficient for the quantity of pasta.
When boiling the pasta and toss contol the exact minute of cooking according to directions on box.
Drain and season with a bit of butter and hot sauce. Serve immediately
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