INGREDIENTS:
 | 300
grams (approx. 10.6 ounces) of veal or beef
chicken innards (liver and gizzard) |
|
olive oil |
|
1 kg (2.2 lbs.) of peeled plum tomatoes |
|
a carrot |
| half onion celery |
|
parsley |
|
basil and tomato |
|
salt and pepper |
|
PREPARATION:
| Mince all of
the meat and vegetables together. Place it all in a pan (enameled cast iron
pans are best). Add olive oil and a little water. Cook until the water
evaporates (about 20 minutes). Then add a half cup of red wine and turn up the
heat. When the wine has evaporated add the tomato and let it simmer for about
an hour and a half. |
|