It is a very simple but very tasty recipe:
Cut the onion and sauté briefly in olive oil. Then add the minced meat and sauté.
Meanwhile, cut carrots and garlic cloves (large pieces). Peel tomatoes or use a can of peeled tomatoes. Season the meat with salt, pepper, oregano and basil. Add the tomatoes, carrots and garlic and pour in plenty of red wine.
Bring the whole thing to the boil and then simmer on a low flame until the red wine has pretty much evaporated. Then pour in the red wine again and continue to simmer.
It takes a few hours for the spaghetti sugo to be ready.
I don't have any quantities, because we add everything according to feeling and taste again and again until everything is just right.
By the way, the Sugo is non-alcoholic and our children really enjoyed it without anyone getting drunk.
Great recipe, thanks. I cook chicken in wine in a similar way, but I cook 5 kg of poultry at once and it goes with any side dish, mashed potatoes, rice, crackling, pasta, whatever. But the technology is slightly different.
I fry only chicken and carrots, lay them in layers in a tall cauldron, and make a layer with chopped onion rings. Also, I add smoked prunes and dried apricots, as for spices. then I use Caucasian spices both for pickling chicken before frying, and during stewing in a cauldron.
Then, I fill it all with dry white wine, chardonnay, savignon, aligote, annual, what is cheaper in the store, but not riesling, it is too sour, you can add white cabernet, but it is too expensive, people worked hard to remove the coloring skins from each grape to get a white cabernet. Then, I stew chicken in wine for 2.5 - 3 hours, the result is a fairy tale :)
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You keep it a secret :)
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No secret, just the way they've been cooking it since the first pasta 😉
Should I write this down in the recipe book:?
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It is a very simple but very tasty recipe:
Cut the onion and sauté briefly in olive oil. Then add the minced meat and sauté.
Meanwhile, cut carrots and garlic cloves (large pieces). Peel tomatoes or use a can of peeled tomatoes. Season the meat with salt, pepper, oregano and basil. Add the tomatoes, carrots and garlic and pour in plenty of red wine.
Bring the whole thing to the boil and then simmer on a low flame until the red wine has pretty much evaporated. Then pour in the red wine again and continue to simmer.
It takes a few hours for the spaghetti sugo to be ready.
I don't have any quantities, because we add everything according to feeling and taste again and again until everything is just right.
By the way, the Sugo is non-alcoholic and our children really enjoyed it without anyone getting drunk.
!invest_vote
Great recipe, thanks. I cook chicken in wine in a similar way, but I cook 5 kg of poultry at once and it goes with any side dish, mashed potatoes, rice, crackling, pasta, whatever. But the technology is slightly different.
I fry only chicken and carrots, lay them in layers in a tall cauldron, and make a layer with chopped onion rings. Also, I add smoked prunes and dried apricots, as for spices. then I use Caucasian spices both for pickling chicken before frying, and during stewing in a cauldron.
Then, I fill it all with dry white wine, chardonnay, savignon, aligote, annual, what is cheaper in the store, but not riesling, it is too sour, you can add white cabernet, but it is too expensive, people worked hard to remove the coloring skins from each grape to get a white cabernet. Then, I stew chicken in wine for 2.5 - 3 hours, the result is a fairy tale :)
!BEER
That sounds delicious - I copy this recipe to my notebook and I will try it some day, thanks a million 😀
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