Ingredients for the preparation of Roman sauce for wild meat
- Raisins (seedless) 1/2 cup
- Table vinegar 3% 1/3 cup
- Sugar 1/4 cup
- Red (tomato) sauce 5 glasses
- Purified water as needed
- Main Ingredients Tomato, Raisins, Sugar
- Serving 1 serving
- World CuisineItalian Cuisine
Kettle, Glass (capacity 250 milliliters), Fine mesh strainer, Stove, Stewpan, Wooden kitchen spatula, Sauce boat or plate
Preparation of Roman sauce for wild meat:
Step 1: Prepare Raisins
First, we heat the kettle with purified water to a boil. We take the right amount of raisins, put it in a deep bowl, pour boiling water and stand in this form 10 - 15 minutes until softened. After that, we discard it on a sieve with a fine mesh and leave it on it 5 minutesto glass excess fluid.
Step 2: prepare the Roman sauce for the meat of wild animals.
Then put the stewpan on medium heat, pour 3% vinegar in it and pour sugar in it. We mix these products with a wooden kitchen spoon to a homogeneous consistency, bring them to a boil and immediately reduce the temperature of the stove to a small level.
Boil the resulting mixture until thickened, stirring constantly. Next, add red tomato sauce and raisins to the stewpan. Mix everything again, cook the sauce for another 10 minutes and remove from the stove.
Step 3: serve the Roman sauce to the meat of wild animals.
The Roman sauce for wild meat is served warm or chilled. They are poured meat dishes or served separately in a gravy boat. Its taste resembles a sweet-sour tomato paste with a delicate aroma of dried grapes. Enjoy it!
Enjoy your meal!
- if desired, a mixture of spicy peppers, ground laurel leaves and a couple of leaves of lemongrass can be added to the boiling sauce;
- sometimes this sauce is prepared in a slightly different way, stew the onion in vegetable oil, then add vinegar and sugar to it, bring the mixture to a thickening and after that introduce tomato sauce. Boil the resulting mixture the time specified in the recipe and remove from the stove;
- Instead of table vinegar, you can use white or red wine vinegar.