Cooking classes in Vicenza, Verona and Venice - email@example.com
Ragu di salsiccia
1 onion, chopped finely 3 cloves of garlic, minced
200g of sausage, taken out of their casings 1/2 cup of tomato paste 1 1/12 cup of red wine 1 teaspoon of paprika Thyme, about a Tablespoon Olive oil for frying the onion Salt & Pepper to taste
Fry the onion, garlic and sausage in a generous amount of olive oil. Once onions have browned and meat has cooked, add one cup of wine and let liquid reduce half it's amount. Add tomato paste, paprika and thyme. Let cook for five minutes and add another half cup of wine. Cover and simmer the sauce at a low temperature for about 30 minutes, stirring occasionally, do not allow to boil. Serve with a hard cheese, recommended Parmesan (Parmigiano Reggiano).