From the Medieval frescos to our table: tagliatelle paglia e fieno with Cinta senese meat sauce
Juls' Kitchen
Juls' Kitchen
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Ingredients

  • 1 min
  • 2 min
  • 3 min
  • 150 g of
  • 3 eggs
  • 1 tablespoon of extra virgin olive oil
  • 1 pinch of salt
  • 1 egg
  • 80 g of cooked spinach
  • 30 mins Cook time: 2 hours 30 mins Total time: 3 hours Serves: 12 You'll need 1 carrot
  • 1 stalk of celery 1 small red onion Extra virgin olive oil 1 kg of lean shoulder of Cinta Senese, cut into 1 cm cubes 3 fresh pork sausages 4 bay leaves 3 crushed juniper berries 1 glass of Chianti red wine 1 l of tomato sauce How to make it Make the battuto, the starting point of many dishes. Chop finely onion, celery and carrot. Cook it on low flame with a tablespoon of olive oil until it soft and golden. Add the meat, cut into cubes, and brown it over high heat until it has absorbed all the cooking liquid. Now add the crumbled sausage, bay leaf, crushed juniper berries, salt and pepper. Stir and cook just enough to brown the sausage. Pour in the red wine. Add the wine slowly, let it reduce before adding more wine. Add the tomato puree, cook on low flame, covered, for about an hour and a half - two hours, until the sauce is thick, tasty, with small droplets of olive oil on the surface, which has taken now a warm, bright red colour. 3.2.2807

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