Ragł di carne alla fiorentina (Florentine meat sauce)
- Preparation time: 15 minutes.
- Cooking time: 50 minutes.
- One onion.
- One carrot.
- One stick of celery parsley.
- 4 tbsp extra-virgin olive oil.
- 300g minced meat.
- 100g chicken or rabbit livers.
- One glass red wine.
- 700g tomatoes.
- Salt.
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Finely chop the onion, carrot, celery and parsley. Fry gently in the oil over a medium heat.
Add the minced meat (do not use mince which is too lean!) and the washed and cleaned livers, finely chopped.
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.
When the sauce has become golden brown in colour, add the wine and leave to evaporate. Lower the heat and add the peeled and puréed tomatoes. Cook over a low heat for half an hour and taste for salt.
You could serve this sauce with chili pepper.
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 flavour.
