Ragu
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| 6 | Cloves garlic | |
| 1 | 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 |
| Salt and pepper to taste | ||
Directions
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