Cooking from Romagna: Sauces and meat sauces

Ingredients: 50 gr. butter, 1 carrot, 1 celery, ½ onion, 500 gr. fresh tomatoes, 50 gr. bacon, 150 gr. chicken livers, 350 gr. lean beef meat (cut into cubes),  ½ glass of red wine.

Preparation:
Dissolve butter for about 2 minutes, add minced onion, carrot, celery and minced bacon. Brown it all for some minutes and add meat and chicken livers; cook for some minutes and then add wine. When it is evaporated add fresh tomatoes ( cut and without skin and pips), salt and pepper. Add some spoons of meat stock. Cook for about 45 minutes.

Ingredients for 6 people: 50 gr. butter, 30 gr. flour, ½ litre milk, salt, pepper, nutmeg.

Preparation:
Boil milk, dissolve butter and add flour, salt, pepper and nutmeg. Add hot milk slowly and cook for about 10 minutes and stir continuously with a wooden spoon to avoid lumps of flour.

Ingredients: olive oil, tomato pulp, mushrooms, garlic, salt, pepper.

Preparation:
Prepare fresh spring garlic (which grows in the same period of mushrooms) browned in olive oil, then add tomato pulp and cook for about 15 minutes.
Finally add mushrooms (clean and cut) and cook for 5 min. max. Add salt and pepper if needed.
The same mushrooms, clean and cut, may be used to prepare a delicious meat sauce (cook them with sauce for few minutes).This “boscaiola” sauce is excellent with ravioli (filled with fresh herbs and cheese). Prugnoli mushrooms may be used to prepare omelette or escalope too.

Ingredients: 500 gr. tomatoes, ½ onion, ½ glass of oil, 2 cloves of garlic, parsley, salt, pepper.

Preparation:
Brown 2 cloves of garlic ( and then throw them away) with ½ glass of oil and ½ onion and parsley. Add 500 gr. Of fresh tomatoes (first cut them and remove the skin and pips), salt and pepper. Cook and sometimes steer. Finally pass tomato sauce into vegetable mill. This sauce is delicious with noodle or meat.