John Myers
Contents
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Ingredients
Veal stock
- 700 g Calf bones and parures
- 150 g Carrots, finely diced
- 150 g Celeriac, finely diced
- 150 g Leek, finely chopped
- 1 Shallot, finely diced
- 2 Garlic cloves, finely chopped
- 1 tbsp Powdered sugar
- 150 ml Port wine
- 300 ml Red wine
- Vegetable broth
- Salt
- Pepper
- Oil
Oven tomatoes
- 5 Beefsteak tomatoes
- 2 tbsp Raw cane sugar
- 1 tbsp Fresh, chopped thyme
- 1 tbsp Finely grated cloves of garlic
- Olive oil
- Salt
- Black pepper from the mill
The real Sugo
- 300 g Veal, finely diced
- 100 g Carrots, finely diced
- 100 g Celeriac, finely diced
- 100 g Leek, finely chopped
- Oil
- The oven tomatoes
- The veal stock
- Salt
- Black pepper from the mill
- Espelette pepper
Instructions
The veal stock
- I started the veal stock the day before, the longer it simmered, the better it will taste. I made the vegetable stock from vegetable scraps and peelings. So now it starts.
- Let the oil get really hot in a Topg and then roast the bones and paring in it vigorously. Then add the carrots, celery, leek, shallots and garlic and the powdered sugar. Roast everything again vigorously while turning.
- Then season with salt and pepper. And then deglaze with the red wine and the port wine and let everything reduce until there is almost no liquid left, it must have been a really thick syrup. Now is filled with vegetable stock, just that everything is covered.
- Now turn the stove to the lowest setting and let it simmer for a long time, filling up the vegetable stock every now and then.
Oven tomatoes
- Preheat the oven to 250 degrees. Sprinkle an ovenproof dish with the sugar. Halve the tomatoes, remove the stalk. Place the cut tomatoes on top of the sugar and put them in the oven on the top shelf.
- After about 20-25 minutes, the tomato skin should be black. Then take the mold out of the oven, turn the temperature down to 160 degrees. Remove the tomato skin now, it's very easy, it has almost completely peeled off.
- Then mash the tomatoes well with a fork, season with salt and pepper, add a dash of olive oil, as well as the thyme and garlic, stir everything well and then put it back in the oven - this time on the middle rack for about 90 minutes.
The real Sugo
- Heat some oil in a pan and fry the diced veal in it, then add the carrots, celery and leek and fry again for about 5 minutes while turning. Now put everything in a saucepan.
- Now add the oven tomatoes and some of the veal stock, so that a nice creamy sauce is created. Let everything simmer for about 90 minutes over a low flame, topping up with a little veal stock every now and then. Finally, season with salt, pepper and Espelette pepper.
- We had homemade spaghetti with it.
tip
- I still had some of the veal stock left over, which I put through a sieve, reduced again and filled into small molds, which then gel when it's cold. You can either store it in the refrigerator (for a couple of weeks), but you can also freeze it.
Nutrition
Serving: 100gCalories: 140kcalCarbohydrates: 19.1gProtein: 0.2g
