MEAT SAUCE (Pisa, Tuscany)

INGREDIENTS FOR 4 PERSONS

a piece of butter

500 g of minced beef 

2 chicken livers

1 onion

1 celery heart

1 carrot

1 clove of garlic

a little branch of rosemary

1  cup of red wine

3 large mature tomatoes

1 cup of broth of meat

salt and pepper.

PREPARATION

Melt the piece of butter over a low flame and join in the minced meat
and the chicken livers cut into cubes.
When the meat is well brown, add rough minced mix of celery, a carrot and onion, the garlic and the rosemary.
Salt and pepper to taste, leave over low flame and cook lightly for 10 minutes, then add the red wine, raising the flame to allow the alcohol to evaporate.
Wash the tomatoes and cut them in cubes,
then add to the meat gravy, allowing the water of the vegetables
o evaporate then lower the flame.
Continue cooking over the low flame for a couple of hours,
returning every so often to add a ladle of broth.