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Ragu for Timballo November 10, 2006

Posted by Paula Erbay in Main Dishes.

½ lbs Beef Lean, boneless

¾ lbs Veal Lean, boneless

1 Onion – Finely chopped
2 Carrots, peeled Or 12 baby whole
2 Celery stalks – Finely chopped
¾ oz Porcini Mushrooms, dry – Soaked in hot water
2 lbs Tomatoes, Canned San Marzano – drain, reserve juice
2 Bay Leaves – Or more to taste
½ Cup Red Wine, Dry
Olive Oil
Salt & Black Pepper To taste
Cayenne Pepper Good dash – to taste
Cinnamon, ground Good dash

Directions:Note: I used 1 pound of veal stew meat. After I trimmed it there was about 3/4 pound. Use a large pot.1. Cut beef and veal into about 1/2 inch cubes. Set aside2. Finely chop onion, carrots, and celery. Cook in olive oil over medium heat for about 20 minutes. Add should be soft but not browned, stir often.

3. Add meat and stir all together, add bay leaves. Cook another 15-20 minutes.

4. Chop the mushrooms (after they have soaked in hot water about 20 minutes). Add the chopped mushrooms and wine to the pan. Cook until most of the liquid has been absorbed, another 10 – 15 minutes.

This recipe is required for Paula’s Crouching Tiger, Hidden Dragon Timballo. Four recipes are required to complete this dish: Crouching Tiger, Hidden Dragon Timballo, Ragu for Timballo, Béchamel Sauce, and Pastry Dough for Timballo.



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