a saucepan with thick bottom, put the chopped vegetables indicated at
point B), olive oil, the minced veal meat and the pork sausages (peeled
and crumbled) indicated at point A). Let simmer over a medium heat for
about 20 minutes, turning very often and covering the pan with a lid.
When this stuff will be well stewed, therefore quite watery, remove the
lid, increase the heat a little bit and let shrink, continuously turning,
but without taking colour; it should continue to stew, but not brown,
and maintain a very light hazelnut colour. As soon as (but we cannot indicate
the time in minutes) the stuff will start to make some crust on the bottom
(just a little bit), lower the heat to the minimum and using a ladle,
recognising it tactily, scrape the crust meticulously and mix it with
the rest of the stuff. Increase the heat and repeat the operation at least
three times in order to get to a certain level of "maturity"
the cooking of the chopped vegetables and allow it to acquire the right
"personality" as to exalt, but without overwhelming, the slight
taste of the hen.
The aspect of the stuff should have a light colour and be a little bit
liquid. At this time add the pieces of hen, trying to mix them well with
the sauce in the pan and cook them always over a medium-low heat, covering
with a lid, for 10 minutes. During the boiling they will give out a certain
amount of blood humour, turn them a little bit as this humour would mix
and impregnate the chopped vegetables and meats in the saucepan itself.
Add the wine, increase the heat, let evaporate by turning very often,
then after 4-5 minutes put also the blended mixture at point C), turn
and mix very well, adjust for a very light boiling, cover with a lid and
cook for about 15 minutes. At the right time blend the tomatoes with the
remaining garlic, sage and rosemary, the sugar, a big pinch of salt and
pepper, turn and mix once again, adjust once again for a very slight boiling,
cover and cook for 15 minutes more, turning sometimes. If punching the
meat of the hen it will result sufficiently tender, remove the lid as
to let the sauce shrink a little bit, eliminate with a skimmer possible
excess of grease on the surface, adjust of salt and pepper, switch off,
cover with a lid and let settle for some hours.
At the moment to eat, cook the pasta, drain it very well, put it in
a soup-tureen, season it with abundant sauce and mix very well, then serve.
Furthermore put some other hot sauce in a sauce boat and bring it to the
table together with Parmesan cheese. It will be good to leave some sauce
with the meat and, in a small saucepan, re-cook it for 7-8 minutes together
with ½ kg of spinach already boiled.