Mafalde with vegetable sauce
by
29 recipes
Ragout with black olives
ingredients
servings
4
Ground beef
150 grams
Canned tomato sauce, without salt
230 grams
Onions
a bit
Garlic
1 wedge
Celery
1 half
Carrots
1 unit
Extra virgin olive oil
1 and 1/2 spoons
White wine
a bit
Black olives
a bit
first courses from Italy
Ragout with black olives
Ragout with black olives
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Black olive ragout
preparation
step 1
Sauté the onion and a clove of garlic over a moderate heat. Once the sauté is ready with a kitchen spoon, remove the garlic and onion from the oil
step 2
Then add in the oil of the sauté a leg of sedate with a thinly sliced carrot
step 3
put the minced meat of beef or veal in a deep dish with a little hot water and with a fork crush the meat to make it to prevent lumps from forming during cooking
step 4
put the mince in the sauce and add two fingers of white wine. Once the wine has evaporated add the tomato puree
step 5
When the passata is cooked and reaches the desired consistency, add the black olives (whole or chopped), cook over a low heat for a few more minutes and turn off
step 6
ALWAYS COOK WITH SLOW FIRE: timing 45min / 1 hour
