Alive and Cooking
 

Sugo

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Ingredients

500g minced pork
500g minced veal
2 chopped carrots
2 sticks chopped celery
1 brown onion
½ bottle red wine
400g tinned tomatoes
400ml water
¼ bunch of chopped parsley
¼ bunch of chopped basil

Method

Place the onion, celery, and carrot in a food processor and blend to a paste (this is known as “sofritto”)
 
Heat a heavy bottomed saucepan, add a good splash of olive oil and toss in your vegetables, cook for 5-10 minutes or until the vegetables just start to caramelize and smell sweet.
 
Then add you veal and pork in small batches and thoroughly cook before adding the next batch.
 
Once all the meat is added and cooked pour in the red wine and bring to a boil.
 
When the wine has come to a boil add the herbs, tomato and water then simmer for about 2 hours.
 
Serve with your choice of pasta.

Sugo