Ragu

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Ragu Ingredients

1/2 c Olive oil	2 1/2 c Chicken stock
6 Cloves garlic	1/2 c Dry white wine
1 Rib celery, finely chopped	1 cn (6 oz) tomato paste
1 md Carrot, peeled and finely	6 tb Butter
1 md Yellow onion, finely chopped	1/4 c Whipping cream
1/2 lb Pancetta, coarsely ground	2 ts Chopped fresh sage
2 lb Veal, coarsely ground	2/3 c Freshly grated Parmesan
2 lb Pork butt, coarsely ground	Salt and pepper to taste
1/4 c Parsley

Instructions for Ragu

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 - Prodigys Recipe Exchange Newsletter by Pete or Julie Caler on Apr 28, 1997

Main Ingredient: Cuisine: Uncategorized