Ragu Recipe

Free Recipe Ragu

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Ragu Recipe

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

Ragu Preparation

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@cy-net.net> on Apr 28, 1997

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Ragu?

If you know a better Ragu Recipe please comment below.