Veal ragu

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.

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