SALSA DI CIPOLLEUser Submitted Recipe
4 big onions,
6 tbsp extra virgin olive oil plus 4,
2 to 2 ½ pound meat preferable beef round eye of round roast,
1 pound Italian sausage,
½ cup flours,
3 fresh plum tomato,
1 cup white vine,
fresh ground pepper,
1 tsp fresh chopped parsley.
Peel the onion and finally slice, in a large sauce pan (6-8 quarts) let the 6 tbsp oil became hot and add the onion with pinch of salt and pinch of pepper, let cook until they become translucent.
Cut the round beef in a 2 inches slices, sprinkle with salt and pepper on both side and toss each slice in the flours, shake the access.
In a sauté pan put the left 4 tbsp oil and let became hot, cook the slice meat on each side until they became light brown.
At this point take the meat out and sauté the sausage on both side take out, add the vine to déclassé the pan, let evaporate for few minutes add the chopped tomato, make sure to scrub the bottom of the pan and let cook for few more minutes.
Add all the meet and the juice of the fry pan in the cooked onion, cover with 6 cups of warm water, add the parsley let became to boil and turn the heat to low, cover the pan for ¾ and let cook for 3 hours turning ones in wall.
If the water during the time cooking evaporated to much add little at a time but always add hot water, after the 3 hours taste and if you want add a dash of salt and pepper.
Cook the pasta that you like (preferable fettuccine, linguini, or big maccheroni.) Add if you like parmigiano cheese.