Rich Italian Sauce
Whilst staying in our friends old house in Aulla Tuscany, we found this wonderful recipe in an old cupboard, we don't know who wrote it or where it originated from so we asked the lovely neighbour (Maria-Grazzia) to translate it into English for us. It is superb with chicken or steak!!
Serves 4-6 as an accompaniment
Prep time 30 mins
Cooking time 40 mins approx
Ingredients
- 2oz/60g Pancetta, chopped
- 2tbs Extra virgin olive oil
- 1 1/2lb/750g Shallots(baby onions)
- 1/4 cup/2fl oz/60ml dry white wine
- Salt and freshly ground black pepper
- 3tbs Passata or homemade tomato sauce
- 6 Sage leaves, small
- 2tbs chopped parsley
- 1 Handful of fresh bay leaves
- 1/3 cup/3fl oz/90ml clear chicken stock
Method
- Fry the Pancetta, sage and parsley gently in the oil for a few minutes until the pancetta is a light golden colour.
- Add the onions and cook over a low heat, turning frequently for about 10 minutes.
- Sprinkle in the wine and let it evaporate completely.
- Season with salt and pepper.
- Stir into the stock, the tomato sauce and bay leaves.
- Add to the onions and continue cooking until liquid is completely absorbed.
- Sauce is now ready to pour over the meat.
Equipment
- Large skillet or frying pan
Cooks tip
- We made this recipe for two people the first time as there was no translation of how many it served. I would say four would be comfortable, but none left over!
- I have also amended this recipe to our own ingredients, Baz says it tastes even better, see what you think, instead of white wine I used red, also I added a handful of basil leaves (as I had some in the kitchen), I used only 8 small onions (all I had left), 3oz Pancetta and about 5 tbsp Passata, follow the same instructions as before, turns out brilliant!
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