Bottega Pavesi Red Sauce 330 gr

Typical Po Valley side dish , always used to accompany Christmas boiled meats together with the antagonistic green sauce.
It is a process made up of small steps to which due attention must be paid:
Made with peppers , but not only, it has particular characteristics, including the use of bread soaked in vinegar refined in Georgian amphora Acetaia San Giacomo and a touch of butter. 

Pepper, celery, carrot, onion, oil, butter, vinegar, bread, tomato paste, garlic, salt, sugar, spices.

A cooked shoulder, boiled meat or a good piece of bread are her best friends but even on her own she is a hilarious subject. Try it on a toast if you don't believe it!

Recipe: Cotechino and Red Sauce:
Great classic, perfect combination.

-Place the cotechino in cold water, turn on the heat and bring to the boil; it will take about 2 hours for a fresh cotechino (recommended)

-Once cooked, cut into slices and serve with a spoonful of red sauce alongside.