meat sauce

Chop the carrots, onions and celery into small pieces.

Put olive oil and garlic in a pot and place on low heat. When the garlic turns fox-colored, add 1 and salt and stir-fry slowly over low heat for about an hour.

Fry until dark brown (this is the key), then add the simmered meat and A and fry further.

Once the meat changes color, add red wine and nutmeg, then add whole tomatoes and broad (or water and broth cubes) with a thick alcohol content, and simmer for about 3 hours.

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- Carrots
- 50g
-
- Onion
- 150g
-
- celery
- 90g
-
- Chop garlic
- 1 tablespoon
-
- Olive oil
- 4 tbsp
-
- salt
- A pinch
-
- Breed meat
- 500g
-
[A]
- Rosemary
- 1 bottle
-
- time
- 1 bottle
-
- Sage
- 1 bottle
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- nutmeg
- A little
-
- red wine
- 100ml
-
- Whole tomato
- 500ml
-
- Broad or water
- 200ml
-
- Bouillon Cube *Only for water
- 1 piece