No man knows how bad he is till he has tried very hard to be good. A silly idea is current that good people do not know what temptation means. This is an obvious lie. Only those who try to resist temptation know how strong it is. After all, you find out the strength of the German army by fighting it, not by giving in. A man who gives in to temptation after five minutes simply does not know what it would have been like an hour later. That is why bad people, in one sense, know very little about badness. They have lived a sheltered life by always giving in. We never find out the strength of the evil impulse inside us until we try to fight it.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Meats		Tamara3	1	servings

INGREDIENTS

2		Onions
1	lg	Stick celery
2		Carrots
4	lg	Slices bacon
3	tb	Oil
30	g	Butter
2	ts	Minced garlic
600	g	Diced veal
2	tb	Plain flour
1/2	c	Red wine
2	c	Beef or chicken stock
300	g	Tinned tomatoes
2	tb	Tomato paste
1/2	c	Chopped parsley
2	tb	Chopped thyme
600	g	Fresh papardelle
2	tb	Virgin olive oil
2	tb	Chopped chives
2	tb	Chopped parsley
1	tb	Chopped dill
10		Basil leaves; finely sliced
		Course ground black pepper

INSTRUCTIONS

FOR THE RAGU
FOR THE PAPARDELLE
Chop the onion, carrot, celery and bacon finely. Heat the butter and oil in
a large frypan and add the vegetables and bacon and cook over a medium heat
until just softened. Remove the vegetables and set aside.
Add the diced veal to the pan the vegetables were cooked in, stirring until
the meat browns. Remove the pan from the heat and add the flour and the
white wine, stirring to ensure there are no lumps. Return the pan to the
heat and simmer until only a small amount of liquid is left.
Add the stock, tomatoes, tomato paste and herbs and turn the heat down to a
simmer and cook for approximately 45 minutes or until the meat is tender.
Return the vegetables to the pan and continue to cook for a further ten
minutes. Season to taste.
Meanwhile, a large pot of salted water to the boil. Add the papardelle
noodles and cook until "al dente". Drain quickly then return to the
saucepan. Add the olive oil, herbs, pepper and salt to taste and toss well.
Serve the ragu over the herb noodles.
Converted by MC_Buster.
Per serving: 1250 Calories (kcal); 106g Total Fat; (78% calories from fat);
15g Protein; 48g Carbohydrate; 87mg Cholesterol; 1101mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 20 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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