A TAVOLA CON ELLYNNE IN ITALIA, PART2
While enjoying the Pasta Bolognese at the Pizzeria Ristorante in Lido, Venezia on Saturday night, my Lido friend, Daniela, kindly described for me the method she would use to prepare the Ragu sauce at home. It seems so simple, I cannot wait to try it when I return home. She said that she chops tomatoes, carrots, celery, onion, and garlic into hot olive oil and then adds ground beef. She cooks the beef until it is brown, then adds red wine. Next, wait until the wine evaporates and add tomato sauce and tomato paste,and a pinch of sugar; boil gently. She says to cook and stir this mixture for one to two hours, adding some water if necessary. Daniela recommends this sauce for all pasta and lasagne recipes, adjusting the amount of the ingredients accordingly. All you need to complete your meal is a Venetian spritz! Grazie millie, Daniela! Bon appetit! Ellynne!
To Contact Ellynne: LynnieBDavis@gmail.com
