Free Recipe Veal Ragu
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Veal Ragu Recipe
3 tb Olive oil
1 sm Onion; chopped
1 md Carrot; finely diced
1 md Celery rib; finely diced
1/4 ts Dried rosemary; crushed
1/4 ts Dried basil
1 lb Veal shoulder; in 1/4 cubes
1/4 c Dry white wine
2/3 c Chicken stock; or canned
-broth
1 tb Tomato paste
1/4 c Whipping cream
2 md Tomatoes; seeded/finely
-diced
Salt and freshly ground
-pepper
Veal Ragu Preparation
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@sojourn.com 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@sojourn.com> 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.
Cooking Temperature:
Recipe Serves: 4
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