FRUG.-We have made this at least 3 times so far. It is Very Good. The "Frug" says,
"Ragu is a simple sauce made almost entirely with meat, and it is common throughout all of Northern Italy. So enjoy, but this dish makes anything on which you put it into an entire meal."
Ragu
Makes about 3 quarts
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, add the oil, garlic, celery, carrot and onion. Saute until the onion is transparent, about 10 to 15 minutes. Add the pancetta and sauté 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.
Source: Frug Cooks Italian - Jeff Smith, the Frugal Gourmet
"Ragu is a simple sauce made almost entirely with meat, and it is common throughout all of Northern Italy. So enjoy, but this dish makes anything on which you put it into an entire meal."
Ragu
Makes about 3 quarts
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, add the oil, garlic, celery, carrot and onion. Saute until the onion is transparent, about 10 to 15 minutes. Add the pancetta and sauté 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.
Source: Frug Cooks Italian - Jeff Smith, the Frugal Gourmet
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