Lizard in tomato sauce
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Glass of red wine
Extra Virgin Olive Oil
Salt and pepper
Peel the garlic and finely chop it. Clean and wash the celery and cut it into cubes. Peel the carrot and finely chop.
Brown the meat in a pan with about 40 g of extra virgin Olivia.
Add the vegetables and brown, turning the meat with a wooden spoon.
Add the wine and let it evaporate over high heat.
Add the tomato puree, beef stock and thyme, adjust the salt and pepper and let it cook on low heat for about 1.5 hours.
Serve very hot, accompanied by the sauce that has formed in the cooking.
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