INGREDIENTS:
 | Half a goose,
including innards |
|
500 grams (approx. 17.6 ounces) of veal or beef |
|
half onion |
|
2 garlic cloves |
|
celery |
|
parsley |
|
basil |
|
carrot |
|
1.5 kg of peeled plum tomatoes |
|
extra virgin olive oil |
|
salt and pepper |
|
PREPARATION:
| Mince the
veal or beef with the goose innards and all of the seasonings. Place it all
in a pan with six tablespoons of oil and a cup of water. Add the goose cut
into pieces. Boil it until the liquid has evaporated, then add a half cup of
red wine. Once the wine has evaporated add the peeled plum tomatoes and let
it simmer for a few hours. When the goose meat is well cooked, take out the
bones, and put the meat in with the sauce. This will make the sauce richer
and more flavorful. This is the sauce they used to make during threshing
time. After the pasta, usually rigatoni, topped with this sauce was served,
we had goose, rabbit and chicken roasted in the wood oven. On the side, we
had garden salads with peppers, tomatoes and cucumbers. |
|