Meat Sauce (Sugo Di Carne)
|Dried mushrooms||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Olive oil||125 Milliliter|
|Ground beef||1⁄2 Pound|
|Bacon slices||3 , chopped|
|Carrot||1 , chopped|
|Stalk celery||1 , chopped|
|Onions||2 Small, chopped|
|Red wine||250 Milliliter|
|Ripe tomatoes||1⁄2 Pound, peeled and chopped|
Soak the mushrooms in warm water for about 1/2 hour.
Drain and chop.
Combine half the butter or margarine and all the olive oil in a large saucepan.
Brown the meat and bacon.
Add the carrot, celery and onions and cook for ten minutes.
Add the wine, salt and pepper and cook until wine has evaporated.
Mix the remaining butter or margarine with the flour and add to the sauce, stirring well.
Add the tomatoes, bay leaf, thyme and cloves.
Pour on enough water to cover, cover the saucepan with a lid and simmer for one hour.
Before serving remove bay leaf and cloves.