| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Chopped onion |
| 2 |
|
Cloves garlic; chopped |
| 1 |
|
Very large grated carrot |
| 1 |
lb |
Ground turkey (up to) |
| 1/2 |
ts |
Nutmeg; grated |
|
|
Salt to taste (up to) |
| 8 |
|
Fresh ripe tomatoes |
INSTRUCTIONS
Date: Wed, 19 Jun 1996 11:59:35 +0100
From: Juli in Venice <juli@DOGE.IT>
In a large pot saute' a large chopped onion, 2 chopped cloves of garlic.
When the above is nearly golden add 1 very large grated carrot. When the
grated carrot gets soft add 1 lb ground turkey. When the turkey is half
browned, grated about a 1/4 toa 1/2 tsp of nutmeg over the meat, add salt
to taste. Add 6-8 fresh ripe tomatoes (just wash them and throw them in,
after they burst fish out the skins.) Simmer about 20 minutes, add tomatoe
sauce or white wine if you need more liquid but in Italy we like our Ragu'
a little dry rather than soupy.
EAT-L DIGEST 19 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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