Italian Sauce

BOLOGNESE FRIGGIONE: TOMATOES & ONIONS SAUCE

Bolognese friggione is a typical side dish in the Bolognese culinary tradition.

 


It is a recipe based on onions and tomatoes that can be enjoyed in any season: hot in winter and cold in summer.

As an appetizer with a slice of homemade bread, or as a side dish, at lunch or dinner.

 

Friggione is incredibly tasty.

 

 

Servings 4

INGREDIENTS:

 

• 2 kg of white onions

 

• 2 teaspoons of lard

 

• 400 g of ripe peeled and peeled tomatoes

 

• 1 teaspoon of granulated sugar

 

• 1 teaspoon of coarse salt

 

• black pepper

 

 

RECIPE FROM SCRATCH

 

Start the preparation of the bolognese friggione by wiping the onions and slicing them thinly with a knife or with a mandolin.

Collect them in a large bowl, add sugar and salt and mix well.

 

Let them lose their water: it will take at least 2 hours, but if you have more time you can leave them even more, they will gain more sweetness.

In a large saucepan and from the bottom often put the onions with their liquid and lard.

 

Cook over low heat, stirring occasionally, for about 2 hours.

 

lt is essential, during this first cooking stage, to check them often to prevent them from sticking to the bottom of the pan.

 

When the onions have taken on a very soft texture and a hazelnut color, add the chopped tomatoes and abundant fresh pepper of reel.

 

Continue cooking for 1 hour and 30 minutes or until the onions and tomatoes have become very soft, almost creamy.

 

 

 

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