If there is a living memory of my mother’s kitchen, it is that of this tomato sauce with meat, the one that is put on spaghetti, gnocchi, lasagne, or even eaten alone with bread and a large salad. I love it, I just love it. I remember that on the patio we had a small laurel tree and every time he prepared it he would send me to look for the aromatic leaves.
I really like to make this recipe using the cut of meat ¨salon¨ as it is called here in Ecuador (chicken goose in Chile, eye of the round in the US, round boy in Venezuela), it is a lean cut in the shape of a cylinder, cooked long. I cook the tomato sauce with meat for at least two hours so that it is very soft, takes on good color, and has a delicious flavor. And like all stews, the next day it is even richer.
Once the tomato sauce with meat is ready and has warmed up, I like to cut it into thin slices so that the meat is soaked with the juices and is richer. Sometimes when it is left over, the next day we prepare sandwiches with baguette bread and some rich cheese. In this way, they can be put in the oven for a while so the bread is crispy and the cheese melts.
This recipe served in a large bowl over freshly made pasta, can become the best of the family dishes to receive on Sunday at home. Ah, please don’t forget to accompany it with a good Parmesan cheese, which raises the umami level even more.
