Elegant Survival

Stylish Living on a Shoestring

M-J's Mini-Blog

« Back to M-J's Mini-Blog « Older Entry | Newer Entry »

Sugo di Carne alla Romagna

Posted on December 7, 2009 at 1:25 PM
Emilia-Romagna, Italia

Sugo di Carne alla Romagna

Three slices of bacon, prosciutto di Parma, or pancetta, diced
One onion, chopped or diced
Six stalks of celery, sliced and diced
Two carrots, diced
Two tablespoons of butter
Two pounds of ground beef
One tablespoon of flour
One-half cup of cream
One cup of white wine
One half-teaspoon of nutmeg
Salt
Pepper, preferably white

In a large, heavy pot, sauté the diced bacon in until brown. Add the butter, then your chopped and diced vegetables. When they are slightly browned and soft, add the ground beef, stirring until all beef is finely incorporated into the other ingredients. Stir in the tablespoon of flour and spices, mixing well. When the beef has turned grey and is of a fine consistency, add one half-cup of cream, mix well, and then pour in the cup of white wine. Simmer on low heat for at least one hour. This is a suitable sauce for any sort of pasta, and when cooked down to an adequately think consistency, a classic filling for lasagne.


~~Recipe Copyright M-J de Mesterton 2009

Categories: Elegant Cuisine, Elegant Survival Recommendations, Elegant Household Tips