TUSCAN COOKING

Typical Recipes, Hors d'oeuvre:

Mock meat sauce

PREPARATION:

Mince onion, 1 clove of garlic, celery, carrot, a little parsley and basil. Sautè with 2 slices of ham, finely minced, and lightly brown in oil. When it is the right colour, pour ½ cup dry white wine over the mixture and allow to envaporate. Then add 2 pounds peeled, seeded plum tomatoes (you can also use the canned kind, but if there are seeds, you must strain the sauce when it has finished cooking). Simmer for about 1 ½ hours, adding a little warm water every now and then if the sauce gets too thick. Add some salt when the sauce just being to thicken and some freshly ground pepper when cooking is complete. 1h45