B&B Globetrotter Catania
Ragù alla Siciliana: Sauce
Prep time:1 hour
300 g Beef Mincemeat
50 g Lard
Salt and Pepper
Let the chopped onion sweat in the oil and the lard, then add the minced meat until browned.
Salt and pepper the beef when it has taken colour and then add a glass of hot water in which is diluted a teaspoon of tomato conserve.
Cover the pan and cook over a low heat for an hour and a half adding hot water from time to time.
To conserve the sauce, you would have to cook it for a bit longer.