INGREDIENTS

INSTRUCTIONS

In a small sauce pot, bring the cream up to a simmer and reduce by
1/3. About 6 tablespoons of cream should be remaining. In a sauce
pot, saute the fatback over medium heat, about 8 minutes, or until
almost all the fat is rendered. Stir in the carrots, celery, and
onions. Saute the vegetables for about 3 minutes or until the
vegetables are translucent. Increase the heat and stir in the chuck
and veal. Brown the meat for 5 minutes, or until the meat is
medium-brown in color. Stir in the wine, garlic and diluted tomato
paste, and reduce the heat to very low. Cook partially covered for 2
hours. From time to time stir in a tablespoon or so of the milk, by
the end of the two hours all the milk should be incorporated. Stir in
the reduced cream. Season with salt and black pepper. In a pot of
boiling salted water, drop the fresh pasta. Cook for 2 minutes and
remove from the water. Drain. Toss the pasta with the sauce and mound
in the center of the platter. Garnish with grated cheese, parsley and
serve with a loaf of bread. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2376 broadcast 10-08-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
11-24-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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