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500 grams of beef mince
200 grams of liver (optional)
4 cloves of garlic
2 stems of celery
A small bunch of parsley
4 tablespoons of rosemary (dried rosemary works very well)
4 tablespoons of sage (dried sage works very well)
Some dried thyme (optional)
2 tins of tomato (use whole peeled plum tomatoes)
A glass of red wine
The pasta for this sauce simply has to be egg tagliatelle: 500 grams
Salt and pepper to taste
2 teaspoons of chilli pepper or if adventurous, use smoked Paprika
Tuscan pasta – Pasta con sugo di Franco
This delicious recipe is from Ilik Saccheri who says “The following recipe is from an uncle, who despite living most of his life in Liguria, an area dominated by pesto and seafood, never quite lost his love for the more meat based cuisine of Tuscany.”
Fry the mince in plenty of olive oil till crisp: careful not to burn. Then
add the chopped liver and fry again till crisp.
Meanwhile, in a blender, blend all the ingredients apart from the wine and
tomatoes until a smooth paste is created.
Add the onion/herb paste and fry till golden. Next add the wine and the
tomatoes and slowly cook till the sauce is reasonably thick. Be careful again
not to burn.
Season with salt, pepper and the chilli pepper or Paprika
Boil pasta in plenty of salted water according to the instructions of the
Mix sauce and pasta and serve immediately with a robust red, preferably Tuscan