Fake sauce in Anghiari...😋😋😋 

The dish is one of the oldest and most representative recipes of the Tiber Valley and, specifically, of Anghiari where every year a bringoli-themed festival is organized. For those who don't know, bringoli are nothing more than spaghetti, made with water and flour, which resemble pici even if expert palates and prodigious housewives are ready to swear that it is not the same dish. For the sake of simplification, and of course also for parochialism, we will say that bringoli are the 2.0 evolution of the Sienese pici. Those made with fake sauce are one of the typical dishes of the gastronomic tradition of Anghiari, the pearl of Vatiberina. Needless to say, the origins of this dish are all to be traced back to the peasant tradition since the ingredients are cheap and easy to find. A wonderful first course created for the feast of San Martino with which the goodness of Tuscan cuisine is celebrated and which, in unsuspected times, was designed to be enjoyed even by vegetarians and vegans fundamentalists. 

Ingredients

300 grams of flour 

Water

600 grams of peeled tomatoes (or tomato puree)

1/2 red onion

Carrot

Celery

1 clove of garlic

1 cup red wine

Extra virgin olive oil

Black pepper

Salt

Procedure

To prepare the dough, mix water and flour until you get a homogeneous dough so that it can be easily rolled out on a pastry board. Let it rest for 10 minutes, then roll it out very thick and cut it into strips. With your hands, roll the strips on the pastry board, which must be flour-free, in order to stretch them and give the shape of a spaghettonee. Once the dough has been rolled out, the bringoli must dry on a surface sprinkled with flour for a few minutes. To prepare the fake sauce, chop the carrot, celery, garlic and onion and brown in the oil until the vegetables are golden. Deglaze with the red wine and as soon as it has evaporated, add the peeled tomatoes or tomato sauce, season with salt, add black pepper and cook for another 40 minutes. Put water and salt in a saucepan until it comes to a boil. At this point, dip the bringoli in it and let them cook for 3-4 minutes. Once cooked, drain the water and season with the fake sauce.