Sugo di Carne Bruschette

Sugo di Carne Bruschette offers a comforting combination of tender, slow-cooked meat, a rich tomato sauce, and perfectly toasted bread. Pair it with Gratsi red wine, and let the evening unfold with flavors that warm both the heart and soul.

STEP 1

Begin by dicing the carrots, celery, and onion into uniform cubes for even cooking.

STEP 2

Heat a generous drizzle of olive oil in a large pot over medium-high heat. Add the beef cubes and sauté until browned on all sides, about 5 minutes.

STEP 3

Add the diced carrots, celery, and onion to the pot. Stir occasionally, cooking until softened and fragrant, about 5 minutes. Season generously with salt and pepper.

STEP 4

Pour in the Gratsi Red, stirring to deglaze the pot. Allow the wine to evaporate completely, leaving a rich base.

STEP 5

Pour in the tomato passata, then fill the empty passata bottle with water and add it to the pot. Season the sauce with salt and toss in the bay leaves. Bring the mixture to a boil, cover, reduce the heat to low, and simmer for 2–3 hours, uncovering occasionally to stir and prevent sticking.

STEP 6

About 2 hours into cooking, prepare the ripassata (dandelion greens). Trim and cut them into thirds, then boil in salted water until tender. Drain well. Heat olive oil in a frying pan, add chopped garlic, and sauté until just fragrant, being careful not to let the garlic brown. Toss in the dandelion greens, cooking for 2–3 minutes. Set aside.

STEP 7

Slice the ciabatta loaf into thick pieces. Arrange them on a baking sheet and drizzle generously with olive oil. Toast in a preheated oven at 400°F until golden and crispy.

STEP 8

Once the beef is tender and falling apart, remove the bay leaves. Arrange the sugo, dandelion greens, and toasted bread in separate serving bowls or platters.

Invite your guests to top their toasted bread with sugo or ripassata, creating their own perfect bruschetta. Provide grated Parmigiano Reggiano for sprinkling on the sugo bruschette for an added touch of flavor.

Save any leftover sugo to serve over pasta the next day!

Pair with a glass of Gratsi Red, and enjoy the warmth of this rustic Italian dinner. Buon Appetito!