Yield: 4 Servings
|3 tablespoons||Olive oil|
|1 small||Onion; chopped|
|1 medium||Carrot; finely diced|
|1 medium||Celery rib; finely diced|
|¼ teaspoon||Dried rosemary; crushed|
|¼ teaspoon||Dried basil|
|1 pounds||Veal shoulder; in 1/4\" cubes|
|¼ cup||Dry white wine|
|⅔ cup||Chicken stock; or canned broth|
|1 tablespoon||Tomato paste|
|¼ cup||Whipping cream|
|2 mediums||Tomatoes; seeded/finely diced|
|\N \N||Salt and freshly ground pepper|
Heat the oil in the pressure cooker over Medium-High heat. Add the onion, carrot, celery, rosemary and basil. Cook, uncovered until onions begins to soften 3-4 minutes. Add the veal and cook, stirring occasionally, until it is not longer pink 3-5 minutes. Add wine and cook for 1 minute. Add stock or broth and tomato paste. Cover and bring up to High pressure. Reduce heat to stabalize pressure and cook for 7 minutes. Release pressure and add cream. Boil, uncovered until mixture thickens, 4-5 minutes. Add tomatos and season with salt and pepper to taste. Cook 1-2 minutes to heat through. MC formatting by bobbi744@...
Recipe By : The Best Pressure Cooker Cookbook Ever, Pat Dailey Posted to MC-Recipe Digest V1 #233 Date: Tue, 01 Oct 1996 11:13:24 -0400 From: Robertal Banghart <bobbi744@...> Serving Ideas : Serve over tagliatelle or fettuccine.
NOTES : Italian Ragus - thick pasta sauces- are quite different from what they are often perceived to be. Tiny cubes of meat are simmered with bits of vegetables, meat, broth and aromatic herbs. A small amount of cream often adds a smooth, rounded taste. This was delicious.