September 03, 2003
Ragu of Veal and Sausage
Ingredients:
1/4 cup Olive oil
2 Medium onions, dices (about 2 cups)
1 cup Fresh parsley, chopped
4 Medium carrots, peeled and cut into 1-inch rounds (about 2 cups)
4 celery stalks, cut into 1-inch pieces (about 1 1/4 cups)
2 lbs Veal shoulder, cut into 2-inch pieces
1/2 lb Spicy link sausage, sliced in 2-inch rounds
2 cups Dry red wine
2 tbsp Tomato paste
2 tsp Salt, or to taste
1 tsp Freshly ground pepper, or to taste
Directions:
Heat the olive oil in a heavy casserole. Saute the onions, parsley, carrots, and celery for 5 minutes, stirring occasionally. Add the veal and sausage and saute a few minutes more.
Add 1 cup of the wine and reduce, simmering uncovered for about 10 minutes. Add the tomato paste, the remaining cup wine, salt, and pepper and mix well. Lower the heat, cover, and simmer for 45 minutes, stirring, occasionally, adding water if needed. Serve the ragu hot, tossed with pasta or rice.
(Egg noodles or potatoes work well)
From The Foods of Israel Today by Joan Nathan
Posted by dahl at September 3, 2003 10:09 PM