Yield: 1 Servings

Measure Ingredient
½ cup Olive oil
6 \N Cloves garlic
1 \N Rib celery, finely chopped
1 medium Carrot, peeled and finely chopped
1 medium Yellow onion, finely chopped
½ pounds Pancetta, coarsely ground
2 pounds Veal, coarsely ground
2 pounds Pork butt, coarsely ground
¼ cup Parsley
2½ cup Chicken stock
½ cup Dry white wine
1 can (6 oz) tomato paste
6 tablespoons Butter
¼ cup Whipping cream
2 teaspoons Chopped fresh sage
⅔ cup Freshly grated Parmesan cheese
\N \N Salt and pepper to taste

this is the last installment of the polenta recipes as found in The Frugal Gourmet Cooks Italian. this is a every interesting and informative book!! so if you love true "Italian" cooking i suggest getting this cookbook:> Heat a 10 to 12-quart heavy-bottom stainless steel kettle, and add the oil, garlic, onion, celery, and carrot. Saute until the onion is transparent, about 10 to 15 minutes. Add the panchetta and saute 5 more minutes. Add the parsley, chicken stock, white wine, and tomato paste. Bring to a boil and simmer gently, partly covered, for 2 hours. Add the butter, cream, sage, and cheese and simmer gently for 5 minutes. Skim the fat from the top of the sauce. Salt and pepper to taste. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Pete or Julie Caler <petec@...> on Apr 28, 1997

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