1 kg of ravioli
2 kg of ripe tomatoes
1 large onion
2 cloves of garlic
250 g of carrot
250 g of salt
1 tablespoon of herbs: thyme, marjoram, sweet marjoram, and balm
1 tablespoon of honey
6 sausage links
4 green scallions
3 tablespoons (sauce) of butter
2 bouillon cubes
Salt
Black pepper
1 kg of ravioli
2 kg of ripe tomatoes
1 large onion
2 cloves of garlic
250 g of carrot
250 g of salt
1 tablespoon of herbs: thyme, marjoram, sweet marjoram, and balm
1 tablespoon of honey
6 sausage links
4 green scallions
3 tablespoons (sauce) of butter
2 bouillon cubes
Salt
Black pepper
Chop the onion and sauté it in butter
Add crushed garlic, herbs, and let it brown well
Add chopped tomatoes with seeds and peel and sauté them
As tomatoes release a lot of liquid, keep the heat low until they thicken
Add sliced carrots and chopped salted sausage
Cover with prepared beef bouillon made with two bouillon cubes
Let it simmer at a gentle boil, lifting the sauce to dissolve tomato pulp, for about two hours
When it's done, remove the carrot and sausage
Strain through a coarse metal sieve and return the tomato puree to the pan, adding one tablespoon of honey
If needed, adjust seasoning with more salt over low heat.
