Ingredients
- 400g ground beef meat
- 250g salsiccia, not aromatised
- 150g yellow onions
- 120g carrots, ca. 2 pieces
- 120 g celery, ca. 2 sticks
- 1-2 garlic cloves
- 200ml red wine
- 1 tbsp. tomato paste
- 1200ml canned chopped tomatoes
- 400ml water
- 5 cloves
- 10 blak peppercorns
- 3-5 juniper berries
- 2 bay leaves (dried)
- 1 spring of rosemary
- Half nutmeg
- 1 stick of cinnamon (ca. 5-6cm)
- Salt
- Olive oil
Equipment
- A pot with lid and a tea infuser for herbs and spices
Preparation time
- 45min for the preparation, 3h cooking and simmering time
Portions
- 6 portions
Procedure
- Finely chop the onions, the carrots and the celery.
- Remove the salsiccia meat from its casing.
- Heat up some olive oil in a pot at medium-high and add the salsiccia meat into the pot. Let it sear for ca. 5-10 min. or until brown. Then remove the meat from the pot and set it aside. Leave the rendered fat into the pot.
- Add the ground meat into the pot with a pinch of salt and brown it. Then remove it and set it aside with the salsiccia meat.
- If necessary, add some olive oil into the pot. Add the chopped vegetables into the pot and brown them.
- Deglaze with the red wine, turn down to heat to medium low and let simmer.
- After the wine has reduced, add the tomato paste, the canned chopped tomatoes, and the water into the pot. Stir the content to englobe the meat into the tomatoes. Add salt if necessary.
- Put all spices and herbs into the infuser and place the infuser into the pot.
- Let the pot simmer at low temperature for ca. 3h.
- After the simmering time, remove the pot from the oven and let it rest with the lid on until cold.
Sinoira 