Ragu
1/2 cup olive oil
6 cloves garlic
1 rib celery, finely chopped
1 medium carrot, peeled and finely chopped
1 medium yellow onion, finely chopped
1/2 lb. pancetta, coarsely ground
2 lbs. veal, coarsely ground
2 lbs. pork butt, coarsely ground
1/4 cup chopped parsley
2 1/2 cups chicken stock
1/2 cup dry white wine
1 - 6 oz. can tomato paste
6 TB butter
1/4 cup whipping cream
2 tsp. chopped fresh sage
2/3 cup freshly grated Parmesan cheese
salt and pepper to taste
Heat a 10 to 12 qt heavy-bottom stainless-steel kettle, and add the oil, garlic, celery, carrot and onion. Saute until the onion is transparent, about 10 to 15 minutes. Add the pancetta and saute 5 minutes. Add the veal and pork and brown until crumbly, about 5 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. Makes about 3 quarts
Source: "Frug Cooks Italian" Jeff Smith
1/2 cup olive oil
6 cloves garlic
1 rib celery, finely chopped
1 medium carrot, peeled and finely chopped
1 medium yellow onion, finely chopped
1/2 lb. pancetta, coarsely ground
2 lbs. veal, coarsely ground
2 lbs. pork butt, coarsely ground
1/4 cup chopped parsley
2 1/2 cups chicken stock
1/2 cup dry white wine
1 - 6 oz. can tomato paste
6 TB butter
1/4 cup whipping cream
2 tsp. chopped fresh sage
2/3 cup freshly grated Parmesan cheese
salt and pepper to taste
Heat a 10 to 12 qt heavy-bottom stainless-steel kettle, and add the oil, garlic, celery, carrot and onion. Saute until the onion is transparent, about 10 to 15 minutes. Add the pancetta and saute 5 minutes. Add the veal and pork and brown until crumbly, about 5 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. Makes about 3 quarts
Source: "Frug Cooks Italian" Jeff Smith
