Chicken ragù


600 grs of breast of chicken minced 
1 carrot 
1 coast of celery 
1small onion 
1 sprig of rosemary 
some leaf of sage 
thyme and marjoram 
half glove of garlic (as you like) 
3/4 of glass of white wine 
1/2 glass of tomato sauce 
3 tablespoon olive oil
black pepper

In a large casserole heat oil  with garlic over medium heat.Remove garlic before putting the onion, carrot and celery finely chopped. 
Add the meat having care to mix well so that not to form clots. Cook for few minutes and when the meat starts the cooking add the wine and leave it to evaporate.
At this point add the tomato sauce, salt and pepper and cook for 15 minutes.
Spent the time to unite to the juice a minced with the aromatic grass and to bring cooking to end for at least other 30 minutes.
To taste for verifying the cooking and the salt of the meat sauce.

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