5. Sugo di Carne che i Francesi Chiamano Salsa Spagnuola

The Meat Sauce the French Call Spanish Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

This culinary find, which yields boiled beef and a good thick sauce, seems to me both felicitously constructed and economical, given that nothing used for it goes to waste, and the sauce is a good accompaniment to any number of dishes.

Method

Take one kilogram (about 2 pounds) of lean beef—including the bone and joint—and from it cut 400 grams (about 14 ounces, i.e., not much less than a pound) in small slices. With the rest, make a broth in the usual fashion with a good 1-½ liters (about 1-½ quarters) of water