Meat Sauce Traditional Genoa Style

Meat Sauce ~ Traditional Genoa Style

A single piece of meat cooked for hours in tomatoes to obtain a tasty meat sauce for pasta and super springy main courses. Tocco Genoese, called 'u tuccu in Ligurian dialect, is a typical Ligurian meat sauce  that takes its name from the fact that when cooked flavors the tomato and can be enjoyed as a second course. This traditional Genoese meat sauce needs a fairly long preparation but the recipe to prepare it is really quite simple. Usually a fairly lean cut of meat, beef or veal is used. What’s the best way to enjoy this tasty meat sauce? Tradition denotes ravioli, filled with meat or borage, depending on taste.

Meat Sauce Genoa-Style: 

 Ingredients:
250 g of beef leg or rump steak (scamone),
300 g of tomato sauce,
20 g of dried mushrooms,
1 onion,
1 carrot,
1 clove of garlic,
1 stalk of celery,
rosemary,
bay leaves,
salt,
extra virgin olive oil,
1/2 glass of red wine.

Directions:

The first thing to do for the Tocco Genoese meat sauce recipe is to sauté the onion, carrot, chopped celery, oil and garlic on which the whole piece of meat needs to be browned, then add the red wine to soften. When all the liquids have evaporated it’s time to add the tomato sauce and, after soaking them in a little warm water, the mushrooms. Then add salt and continue cooking over a low heat adding water or broth if needed, bay leaves and a little pepper. The cooking time should last for a long time, at least three hours, until the meat is very tender.