| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Italian |
Carrots, Onions |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
sm |
Onion; chopped |
| 1 |
md |
Carrot; finely diced |
| 1 |
md |
Celery rib; finely diced |
| 1/4 |
ts |
Dried rosemary; crushed |
| 1/4 |
ts |
Dried basil |
| 1 |
lb |
Veal shoulder; in 1/4" cubes |
| 1/4 |
c |
Dry white wine |
| 2/3 |
c |
Chicken stock; or canned broth |
| 1 |
tb |
Tomato paste |
| 1/4 |
c |
Whipping cream |
| 2 |
md |
Tomatoes; seeded/finely diced |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Heat the oil in the pressure cooker over Medium-High heat. Add the onion,
carrot, celery, rosemary and basil. Cook, uncovered until onions begins to
soften 3-4 minutes. Add the veal and cook, stirring occasionally, until it
is not longer pink 3-5 minutes. Add wine and cook for 1 minute. Add stock
or broth and tomato paste. Cover and bring up to High pressure. Reduce heat
to stabalize pressure and cook for 7 minutes. Release pressure and add
cream. Boil, uncovered until mixture thickens, 4-5 minutes. Add tomatos and
season with salt and pepper to taste. Cook 1-2 minutes to heat through. MC
formatting by bobbi744@sojourn.com
Recipe By : The Best Pressure Cooker Cookbook Ever, Pat Dailey
Posted to MC-Recipe Digest V1 #233
Date: Tue, 01 Oct 1996 11:13:24 -0400
From: Robertal Banghart <bobbi744@sojourn.com>
Serving Ideas : Serve over tagliatelle or fettuccine.
NOTES : Italian Ragus - thick pasta sauces- are quite different from what
they are often perceived to be. Tiny cubes of meat are simmered with bits
of vegetables, meat, broth and aromatic herbs. A small amount of cream
often adds a smooth, rounded taste. This was delicious.
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