Hazırlanışı
1Heat 28 g olive oil in a large pot over low heat. Add 150 g minced cipolla, 200 g minced sedano, and 4000 g minced aglio; cook until soft and translucent, about 8 minutes.
2Increase heat to medium. Add 85 g pancetta tritata and cook until lightly colored, about 3 minutes.
3Stir in 400 g cavolo tritato, 120 g pomodori, 30 g bietola, and 5 g peperoncino tritato. Sauté for 2 minutes until aromatics soften.
