Alle Roncole
Ingredients and quantities

Quantities for 4 people:

For the stock

  • 1 free-range chicken
  • 1kg beef on the bone
  • 1veal tongue
  • 1 stick celery
  • 1 carrot
  • 1 onion
  • salt
  • water
  • 1 fresh cooking salami

 For the cooked sauce

  • 100g parsley
  • 100g celery
  • 100g carrot
  • 100g peppers
  • 100g onion
  • 250g tomato concentrate
  • 2tbsp sugar
  • 1tbsp salt
  • 1 glass oil

For the red sauce

  • 250g tomato concentrate
  • 2tbsp vinegar
  • ½tsp salt
  • 1tbsp sugar

Assorted boiled meats including boiled beef, veal tongue, chicken and salami with a selection of sauces

Type of recipe: Main courses

Preparation method:

For the cooked sauce: Finely chop the vegetables and boil for 3 hours over a low heat in 1 litre of vinegar and ½ litre of white wine. Remove from the heat and add the tomato concentrate, sugar and salt. Add a glass of oil, stir and while still hot, pour into sterilized jars.

For the red sauce: Mix together the ingredients and place in a pan. Bring to the boil, turn off the heat and add 2 tbsp of oil. 

To prepare the dish: Bring the chicken, beef, veal, carrot, celery, onion and salt to boil in the water. When the stock begins to boil, reduce the heat and simmer for about 3 hours. In a separate pan, boil the salami for about 1 hour. Add the salami to the rest of the stock and boil together for about ½ hour. Serve the meats with the sauces.



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