Soffritto

Cut the lung, liver, spleen, and heart into evenly sized pieces, approximately 2 centimeters (0.79 in) long. Rinse them several times under running water to remove any debris, then drain carefully. The uniform size promotes even cooking and allows the different innards to absorb the flavors of the same stock.

Pour it lard and extra virgin olive oil in a saucepan wide. Heat them over medium heat as long as it lard It will be completely melted and the bottom will be hot, without smoking. The combination of the two fats creates a suitable base for browning the offal.

Add the well-drained innards and brown them over high heat, stirring to distribute the heat. Continue cooking until the pieces have changed color and are well-seasoned. Keep the heat high during this stage, avoiding adding liquid: the browning should develop aromas and concentrate the base.

Pour the red wine over the browned innards and let it evaporate over high heatStir to separate the flavorful parts from the bottom and wait until the alcoholic smell has disappeared and the liquid has reduced. Only then will the mixture be ready to accommodate the tomatoes.

Dilute the concentrate and the puree with a little water, then pour them into the saucepan. Join thebay leaf, rosemary and chili peppers chopped, adjusting the amount of chopped tomatoes according to taste. Mix until the dressing is uniform and well-colored, with the tomato evenly distributed throughout.

Lower the heat Cook for 90 minutes, maintaining a gentle, steady boil. Stir occasionally, and if the sauce starts to dry out before the meat is tender, add a little boiling water. When cooked, the sauce should be thick, fragrant, and fluid enough to coat the innards.

Serve the soffritto Serve piping hot on toasted or fried bread croutons. Alternatively, use it as a condiment. vermicelli or maccheroniSpread the sauce while it's still soft and rich in sauce, so the bread can absorb the flavor and the pasta can evenly absorb the sauce.