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Bagnet ross – Piedmontese red sauce for meat
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Source: https://recipheon.com/en/recipes/snacks/bagnet-ross-piedmontese-red-sauce-for-meat
About this recipe
Bagnet ross is a Piedmontese red sauce traditionally served alongside boiled meat. Ripe tomatoes, onion, carrot and a little garlic slowly soften with red wine vinegar, olive oil, a little sugar and chili. Long, gentle cooking develops a full flavor, while pressing the vegetables through a sieve removes skins, seeds and tougher fibers, leaving a thick sauce. Some of the olive oil is added only at the end to gently smooth the texture. The flavor is sweet and sour with a little heat and a distinct tomato note. These quantities make eight small portions of the sauce alone; prepare the meat for serving separately.
Ingredients
For 8 small portions of sauce
600 g ripe tomatoes, without hard stem cores, with skins and seeds
120 g peeled onion
80 g peeled carrot
6 g peeled garlic cloves
1 g fresh red chili, without the stalk
30 g olive oil, divided into 20 g for cooking and 10 g for finishing
20 g red wine vinegar
5 g white sugar
4 g salt, divided into 3 g for cooking and 1 g for finishing
Steps
Wash the tomatoes and chili. Finely chop the tomatoes with their skins, seeds and all the juice they release. Chop the onion, carrot, garlic and chili more finely so they soften easily. Weigh the specified vegetable quantities after the stated trimming. Measure the cooking and finishing portions of olive oil and salt separately.
Put all the vegetables and tomato juice in a small heavy-bottomed saucepan. Add 20 g olive oil, all the vinegar and sugar, and 3 g salt. Heat until gentle bubbles appear, then turn the heat very low. Cook mostly with the lid slightly ajar, stirring occasionally and more often near the end. The total time from placing the saucepan on the heat is about 150–180 minutes: the vegetables should be very soft and the sauce noticeably thicker. If needed, remove the lid near the end so excess liquid can evaporate gently. Do not let the sauce stick or scorch.
AI-generated Take the saucepan off the heat and leave for about 5 minutes to make the hot sauce easier to handle. Set a sieve over a bowl and press the vegetables through in batches, firmly pressing the soft pulp with a spoon. Collect the purée from the underside of the sieve as well as all the liquid that passes into the bowl. Discard the skins, seeds and tougher fibers left in the sieve.
AI-generated Stir the remaining 10 g olive oil and 1 g salt into the sieved sauce. It should be thick but easy to spoon, with a lightly glossy surface. Leave for about 15 minutes, then serve lukewarm as eight small portions alongside separately prepared boiled meat.
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