4. Sugo di Carne

In Romagna, which is a stone’s throw from Tuscany, they do not much care for dictionaries, and so they call meat sauce “brown stock,” perhaps because of its brown color.

Watching a good cook do it would be the best way to learn how to make this stock. But I hope that with my directions you will be able to make, if not an exquisite stock, then at least a reasonable one.