Bagnet Ross (Piedmontese Tomato Sauce)

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READY IN: 1hr 55mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil the tomatoes for a minute to peel them better.
  • Clean and wash parsley and celery.
  • Chop finely the tomato pulp, celery and parsley.
  • Pour the chopped vegetables in a pan together with the mustard and vinegar.
  • Season to taste with salt, stir with a wooden spoon and cook, half-covered, for at least 90 minutes over a very low heat.
  • At the end purée all the cooked vegetables or blend them.
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