Cook: 20 min -- Yield: 4 servings -- Level: Easy
Ingredients
6 tablespoons of extra virgin olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1 teaspoon chopped fresh rosemary
1 cup of chopped veal
1/2 cup of pork
Sea salt and freshly ground black pepper
2 tablespoons of dried mushrooms, soaked in hot water for 15 minutes and cut, reserved liquid
2 tablespoons of cepe juice, reserved from the top
3/4 cup of beef broth
1/4 cup marinara sauce
1/3 cup of white wine
1 tablespoon finely chopped parsley
1/3 cup grated Parmesan cheese
marinara sauce:
2 tablespoons of extra virgin olive oil
1/2 cup chopped onion
1 tablespoon chopped fresh parsley
1 large garlic clove, chopped
4 cups of fresh tomato puree
1 large stem of soft basil with distant leaves
1 teaspoon sea salt, preferably gray salt
Pinch the baking soda or sugar, if necessary
instructions
In a large skillet, heat the oil over medium heat. Add onion and gently cook for 2 minutes. Do not let the caramelized onions. Add garlic and rosemary and cook for 1 minute until the garlic becomes light.
Add the veal and pork and cook and crush the meat with a wooden spoon to prevent it from agglomerating. Cook for 2 minutes and season with salt and pepper. Add the mushrooms and cook for about 4 minutes, allowing the liquid to evaporate and caramelize the meat.
Add cesium juice to the meat and cook for 1 minute to evaporate. Add beef stock and cook for 2 minutes. Add marinara and wine. Reduce heat and cook for 3 to 4 minutes. Turn over the parsley.
Mix two tablespoons of parmesan in the sauce to join. If necessary, add the remaining noodle water if the sauce seems too dry. Garnish with the rest of the Parmesan cheese.
Marinara sauce:
Heat the olive oil in a large non-interactive pot over moderate heat. Add onion and cook until transparent, about 8 minutes. Add parsley and garlic and cook briefly to release the fragrance. Add tomatoes, basil, and salt. Cook on a low heat until creamy, sometimes stirring, so that nothing sticks to the bottom of the jar. The time depends on the ripeness and pulp of tomatoes and the size of your containers. If the sauce became very thick before the flavors grew, add water and continue cooking.
Try spice and adjust it. If the sauce tastes very sour, add the yeast and cook another five minutes. If you need a touch of sweetness, add sugar and cook for another five minutes. Remove the basil stems before serving.