Florentine Sauces Recipes
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Pomarola = Pomarola sauce
Place the onion, carrot, garlic, celery, parsley, cut up tomatoes in a pot, add just a few drops of water, salt and simmer till the tomatoes begin to fall apart. Once the tomatoes are cooked you have to crank the pomarola through a food mill, discarding the skins and seeds. Return the sauce to the fire, here you may add a little sugar to counter the tomato’s tartness (I don’t), until it has thickened, this can take up to one hour.
In a saucepan put four or five spoons of olive oil, Mince the carrot, the onion, the celery and the garlic the parsley; sauté and when it is brown, add the ground beef, stir and then add the peeled tomatoes and the sausages (pierced with a fork), add also the red wine and after a while, the broth (if you do not have use simple hot water), the salt and if you like a little chilli; cook very slowly for about 4 hours. (mix often and control if you have to add water)
In a pot melt the butter, add the flour, always mixing, add the hot milk and salt and let all boiling until you have a soft sauce.
Clean, bone and wash the anchovies. Put into a crock 5 spoons of olive oil with the flatten cove, put the crock on a very slow fire, before the garlic get brown, add the fillets of anchovies and mix until they are dissolved. Take off the garlic, the sauce is ready, use it wit pasta or with beans or also on a simple chop. Do not keep it into the refrigerator.
Clean carefully the parsley (take off all the stalks). Mince the parsley, the egg, the capers and the anchovy. Put all into a bowl, add salt, pepper and vinegar, mix all and add the olive oil until che sauce is like a cream. Wait one hour before using.