Ingredients:
500g veal mince
2 medium carrots
2 celery sticks
1 red onion
1 large glass of red wine
800g chopped tomatoes
EVO oil
salt & pepper
Preparation:
Finely chops the vegetables and cook them in the pan with some EVO oil for approx. 5 min. Add the mince and keep stirring to sear the meat, add salt and pepper to taste. Pour the wine and turn the heat at full power until the alcohol has evaporated. Add the tomatoes, reduce the heat and cook slowly for 3 hours. Stir from time to time and check the seasoning, adding a pinch of salt if necessary.
Once ready, cover with a lit and let it rest for a night at room temperature; the flavours will better bond together.
Fantastic as sauce on pasta or for lasagne.
We opened a bottle of Altiero Chianti Classico 2009 Riserva
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