Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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.