Veal Ragu

Title:
Veal Ragu

Yield:
4 Servings

Categories:
Carrots,
Onions




Ingredients:





     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






 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 


 


 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.