Copyright by The Old School Housewife
This recipe got only ** because my husband ate it but wasn't crazy about it. He didn't like the sausage in it. I got this recipe courtesy of Mary Ann Esposito of Ciao Italia. The difference between her recipe and the way I did it is she added black truffle in it. I've never seen it around here and don't know if I would even like it so I omitted it. This recipe is from the region of Umbria, Italy and the aroma while it is cooking is amazing. Hope you enjoy this recipe.
Umbrian Ragu Sauce
1 tblspn. butter
1 large carrot, peeled and diced
2 ribs celery, diced
1 medium onion, diced
12 oz. ground pork
4 oz. ground beef
4 oz. cooked ham, diced
2/3 cup dry white wine
4 or 5 large plum tomatoes, seeded and diced
(I used my home grown tomatoes)
1/2 tspn. salt
Freshly ground coarse black pepper, to taste
1/4 tspn. nutmeg
Melt the butter in a sauté pan over medium heat and cook the carrots, celery and onions until they are soft. Stir in the pork and beef and brown well. Stir in the ham and cook 1 minute more. Raise the heat to high and pour in the wine and allow it to evaporate. Stir in the tomatoes, salt, pepper and nutmeg. Lower the heat and simmer the sauce, covered for 35 minutes and serve with rigatoni or ziti.
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sounds great, Rae !!
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