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Jan 19 2014

Rigatoni With Veal Ragu

INGREDIENTS
3/4 pound of ground veal
1/4 cup minced onion
1/4 cup minced carrot
1/4 cup minced celery
fresh ground nutmeg
fresh ground black pepper
salt
one cup whole milk
half cup dry white wine
one large can/box crushed san marzanos
parmigiano reggiano

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Sautee the vegetables with pepper and nutmeg until they are very soft and broken down.

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Sautee the veal until it is cooked through, breaking it up as finely as possible with your wooden spoon. Then add the milk and reduce.

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Milk is reduced away.

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Deglaze with the wine and reduce.

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Wine is reduced away.

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Add the tomatoes and some salt, cover, and simmer on low for at least three hours, stirring occasionally so it doesn’t burn on the bottom.

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Sauce is done.

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Add some pasta liquid to the sauce, throw in the drained pasta, and finish for a minute or two. Plate and grate!!

2 comments

  1. 1
    Al Dente

    You’re slipping Comradde. Where’s the “add ten chopped Trinidad Scorpion Butch peppers (with seeds)” to ensure you can taste nothing but super-hot peppers” that your recipes usually call for?

  2. 2
    rq

    Yeah, what happened to all that garlic?

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