Recipe from Jeannine Berenger.
Ingredients:
- 3-4 onions, chopped
- 5-6 garlic toes
- 1 pound ground veal
- 1 pound ground pork
- 1-2 cans chopped tomatoes (3 pounds)
- thyme
- 2 bay leaves
- rosemary
- salt and pepper
- sugar
Preparation:
Sauté the onions. When the onions start to get light, add the minced garlic. Continue cooking until the onions soften. Add the meat to the pan. Let reduce until there is not much water left. Sort and cut the tomatoes and add with the juice if a little thick. Simmer on the fire with salt, pepper, thyme, rosemary and the bay leaves for a very long time. If the sauce is a touch acidic, add a little bit of sugar.