1 kg of ravioli
2 kg of ripe tomatoes
1 large onion
2 cloves of garlic
250 g of carrots
250 g of salted sausage
1 tablespoon of herbs: thyme, marjoram, and sweet basil
1 tablespoon of honey
6 links of sausage
4 green scallions
3 soup spoons of butter
2 bouillon cubes of beef broth
Salt
Black pepper
1 kg of ravioli
2 kg of ripe tomatoes
1 large onion
2 cloves of garlic
250 g of carrots
250 g of salted sausage
1 tablespoon of herbs: thyme, marjoram, and sweet basil
1 tablespoon of honey
6 links of sausage
4 green scallions
3 soup spoons of butter
2 bouillon cubes of beef broth
Salt
Black pepper
Chop the onion and sauté in butter until softened
Add crushed garlic, herbs, and let it brown well
Add diced tomatoes with seeds and skin, and sauté
As tomatoes release a lot of liquid, keep at low heat until they thicken
Add sliced carrots and chopped salted sausage
Cover with prepared beef broth using the two bouillon cubes
Let it simmer at low heat, raising the temperature until the tomato pulp dissolves
This should take about two hours
When done, remove the carrots and sausage
Strain in a coarse metal sieve and return the tomato puree to the pan, adding honey if needed
If necessary, adjust seasoning with more salt over low heat.
