Mama Zuquinis Sugo Di Vitello Recipes

SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)

Steps:

• Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.

MAMA ZUQUINIS SUGO DI VITELLO

Steps:

• Ask butcher for veal rib or thigh bone. Wash well, leave submerged under running water for 30 minutes. Be sure all blood is washed off or it will darken the sauce.
• In medium saucepan, put the well-dried bones, the garlic cloves and half the olive oil. When garlic becomes transparent, remove and discard. Add remaining oil and allow to become hot. Add ground veal. Stir and cook well.
• Add wine. Scrape bottom of pan with wooden spoon to remove any residue; continue cooking over medium-high heat until wine has evaporated, less than 5 minutes. Add crushed tomatoes, stir well.
• Allow sauce to boil vigorously for several minutes. Reduce heat to medium. After 1 hour, add salt and white pepper to taste.
• Remove bones and discard. If the tomatoes have any bitter taste, add some fresh basil but remove it before sauce is served. Cook 1 to 1 1/2 more hours, or until sauce reaches desired consistency, occasionally stirring gently. Serve over 1 cup cooked pasta per serving.

SUGO DI POMODORO FRESCO

Steps:

• Cut a cross in the pointy end of each tomato and place into boiling water for 2-3 minutes. Remove from water and set aside to cool. Remove skins and discard. Chop the tomatoes into 1cm sized pieces.
• Heat olive oil in a large saucepan, add carrot, onion, celery and garlic and cook uncovered on medium for 5 minutes, stirring occasionally.
• Stir in tomato paste and cook for 1 minute.
• Stir in tomatoes, brown sugar and stock and bring to the boil, stirring continually.
• Reduce head and simmer uncovered for 10 minutes, stirring occasionally.
• Season with salt & pepper and using a stab mixer, puree the sauce until smooth.
• Serve with prepared pasta of your choosing.
• OPTIONS:.
• Add fresh herbs such as oregano, flat leaf parsley or basil.
• Add 500g pork&veal mince to make it into a bolagnaise.
• Can be used for parmigiana.