Ingredient
500 g ground beef
250 g ground pork
300 g tomato puree
1 carrot
1 yellow onion (small)
1 celery coast
1 glass dry white wine
300 ml meat broth (approx.)
50 g butter
salt
pepper
50 g dried porcini mushrooms
500 g reginette
INSTRUCTIONS:
Taglia Cut carrot, celery and onion into small pieces. Put to fry in the saucepan with butter.
Add the meat and fry over medium heat for about 5 minutes until it sizzles. When it is well browned blend with the white wine and mix gently letting it evaporate
Aggiungi Add the tomato puree and the boiling broth cook over low heat covered with the lid for about 3 hours, at the end of cooking it must be very soft and dry
✔When the meat sauce is half cooked, add the porcini mushrooms soaked previously in hot water, squeezed and shredded. Towards the end if necessary add half a glass of milk to give creaminess and dampen the acidity of the tomato. Finally adjust with salt and pepper.
Cu Cook the queens in plenty of salted water, when they are cooked
put them in a large high-sided pan, add the meat sauce and mix thoroughly.
Bring in the house and bon appetit!