Sugo From Eel

For the eel sauce, first clean the eel, remove the head and cut the eel into pieces of about 3 cm.

Finely chop the parsley and garlic and sauté briefly in olive oil.

Then add the eel pieces and fry well all around.

Deglaze with white wine and let it boil down.

Mix in the tomatoes, pour in the stock and simmer, covered, until the eel meat separates easily from the bones.

Remove the bones and add the eel meat back in.

Finally, season with freshly ground salt and pepper.

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