jump to navigation

Ragu for Timballo November 10, 2006

Posted by Paula Erbay in Main Dishes.
trackback

Ingredients:
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.

Advertisements

Comments»

No comments yet — be the first.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: