Meat that has been used to make broth is fairly bland, but is quite nice when jazzed up by a sauce, for example Piemonte's tomatoey Bagnet Ross.
Prep Time: 20 minutes
Cook Time: 3 hours, 30 minutes
Ingredients:
- 2 1/4 pounds (1 k) ripe tomatoes
- A scant pound (400 g) onions
- 2 medium-sized carrots
- 1 rib celery
- 3 cloves garlic
- 1 tablespoon sugar
- 3/4 cup olive oil
- 2 tablespoons vinegar (red wine if possible)
- hot red pepper to taste (go easy)
- Salt
Preparation:
Coarsely chop the tomatoes, onions, carrots and celery, crush the garlic, and put them all in a pot with half the oil. Bring the vegetables to a boil, then reduce the flame to a minimum and stir in the sugar and the vinegar. Simmer uncovered for about 3 1/2 half hours. Crank the vegetables through a foodmill into an elegant bowl, stir in the remaining oil, and add crushed red pepper and salt to taste.
