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

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