Hack Ragout with Salsiccia

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g minced meat, mixed
  • 3 salsiccia
  • 15 g porcini mushrooms, dried
  • 1 small carrot (s)
  • 2 stalks celery
  • 1 onion (s)
  • 1 clove garlic
  • olive oil
  • 150 ml red wine
  • 1 bottle tomato (s), happened
  • 4 tomato (s), fresh and ripe
  • Salt and pepper
  • 1 teaspoon, leveled oregano
  • 2 bay leaves
  • 1 pinch (s) sugar
Hack Ragout with Salsiccia
Hack Ragout with Salsiccia

Instructions

  1. Soak the dried porcini mushrooms in a little water. Peel the carrot and cut or slice it into very small cubes. Wash off the celery, remove the threads and cut very finely. It is best to shred both with the multi-chopper. Brew, peel and roughly chop the tomatoes.
  2. Peel the onion and clove of garlic, cut into cubes and fry in olive oil, but do not let the color change. Add the minced meat and the sausage mixture pressed out of the skin. Do not fry, but pour the wine on top and divide with a wooden spatula. Let the wine boil off. Pour the tomatoes on top. Add the tomato pieces, the vegetables and the soaked and coarsely chopped porcini mushrooms with the soaking water. Season with salt, pepper and oregano and add the bay leaves. Cover and simmer for 60 minutes on a low heat. Stirring occasionally. Turn the heat up for the last 10 minutes and let the liquid evaporate a little without the lid. The longer the dish stews, the better it is.
  3. Fish out the bay leaves. At the end, season with salt, pepper and a pinch of sugar and pour a dash of olive oil over it.
  4. Noodles or polenta and the red wine with which the dish was cooked also taste great.

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