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Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Anna Theresa Callen's Ragu alla Bolognese

1 slice prosciutto, 1/4 inch thick (2 to 3 ounces), cubed
1 sprig fresh Italian parsley
1 medium onion, quartered
1 stalk celery, peeled and cut up
1 medium carrot, peeled and cut up
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 pound mixed boneless beef, veal and pork, ground together, see note
2 fresh sage leaves, or 1/4 teaspoon dried
Freshly ground pepper, to taste
1/4 cup dry wine, preferably red
2 cups chicken broth, preferably homemade
3 tablespoons tomato paste
1/4 cup heavy cream, optional
Salt to taste, optional
Freshly grated Parmigiano-Reggiano In food processor, finely chop prosciutto, parsley, onion, celery and carrot. In large heavy saucepan, heat oil and butter over medium heat. Add prosciutto mixture and cook, stirring often, until lightly browned, 8 to 10 minutes. Stir in meat and sage and cook, stirring often, until no longer pink, 8 minutes. Season with pepper. Add wine; let evaporate.

Blend broth and tomato paste; stir into meat and bring to boil. Reduce heat, cover and simmer 1 hour.

Uncover and simmer 20 to 30 minutes more, until lightly thickened. Stir in cream. Remove from heat. Adjust seasoning. Toss with hot pasta and serve with Parmigiano-Reggiano. Dresses 1 pound pasta, 4 to 6 servings.

Note: Have butcher grind meat or buy small piece (about 6 ounces each). Trim meat and cut in small cubes. Grind medium-coarse in 2 batches in food processor.

"Food and Memories of Abruzzo"

Thursday, March 15, 2001

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