Ferrarese Sauce

Slice the red onion very finely and cut the bell peppers Slice the greens evenly. Prepare the ripe tomatoes as well, so you can add them without interrupting the cooking process. A uniform thickness promotes even browning and allows the vegetables to soften together in the sauce.

Pour the olive oil into a skillet Heat in a large saucepan without smoking. Add the red onion and sauté gently until soft and lightly golden. The color should remain light blond, with no dark or burnt spots, and the aroma should be sweet and aromatic.

Add the bell peppers sliced ​​greens with onion and brown everything over medium heatStir often to distribute the oil and cook until the bell peppers They're starting to soften and have a slightly wilted surface. Avoid over-browning them: they should maintain a recognizable green color before adding the tomatoes.

Add the ripe tomatoes to the sautéed vegetables and mix carefully to combine the ingredients. Bring to a boil. the mixture Bring to a boil, then immediately lower the heat. When the sauce begins to simmer steadily, it's ready for slow, prolonged cooking.

Cook the sauce over low heat for about an hour and a half, keeping it at a light simmer. Stir frequently to prevent the bottom from sticking and to distribute the heat evenly. Finish cooking when the tomatoes, onion, and bell peppers they are well mixed and the sauce appears soft and homogeneous.

Transfer the sauce to glass jars and seal tightly. Let them cool and store in a cool place. Make sure the containers are tightly closed before storing. This sauce is intended to accompany mixed boiled meats.