Ragu di Carne alla Fiorentina
Fiorentine Meat Sauce


One onion
One carrot
One stick of celery parsley
4 Tbsp extra-virgin olive oil
300 grams minced meat
100 grams chicken or rabbit livers
One glass red wine
700 grams tomatoes
Salt

Finely chop the onion, carrot, celery and parsley. Fry gently in the
oil over a medium heat.
Add the minced meat (do not use meat which is too lean!) and the washed
and cleaned livers, finely chopped.
Add salt and cook rapidly for at least ten minutes, stirring constantly
with a wooden spoon so that the meat does not stick to the pan.
When the sauce has become golden brown in color, add the wine and leave
to evaporate. Lower the heat and add the peeled and pureed tomatoes.
Cook over a low heat for half an hour and taste for salt.
You could serve this sauce with "peperoncino" pepper.
The method I have described here produces a fairly liquid, but very
light sauce. If you prefer it thicker, simply cook it for two hours
instead: this produces an entirely different consistency and flavor.


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