Sugo della nonna
I’m back! Sorry it took a while, but had a really busy couple of months with our newborn son. This new recipe is a tribute to my grandmother. I grew up with this sauce, she made it every week. I remember the Sunday lunch with fresh made tagliatelle or gnocchi. Hmmm the memories.
My grandmother made this with tomato passata from a can. But last September i made some passata myself with fresh San Marzano tomatoes. Of course i’ll be using the fresh passata.
So what do you need to make this sauce:
- 500 gr of veal stew
- 2 Italian sausages
- clove of garlic
- 2 carrots
- 2 sticks of celery
- 1 onion (stick 3 cloves in the onion)
- some dried chili
- 2 liters of passata
- olive oil
- small cube of bacon fat
Lets start making the sauce… First you take a big pot and put it on high heat. Put in a good amount of olive oil and bacon fat, your clove of garlic and your dried chili. Let this simmer for a minute until the oil is really hot (make sure you don’t burn your garlic!). Now it’s time to put in your meat. Depending on the size of your pot, you can do it all at once, or a few pieces of meat at a time.