Provided by Molly O'Neill
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large deep saute pan, heat the oil and add the carrots, celery and onion. Cook, stirring often, until the vegetables are soft, about 5 minutes. Add the veal, pork, Aleppo pepper, garlic and bay leaf and season lightly with salt and pepper. Cook, breaking the chunks of meat with a spatula, until the meat is no longer pink, about 10 minutes.
- Add the wine, tomatoes and tomato paste and cook until most of the liquid has evaporated, about 20 minutes. Discard the bay leaf. Stir in the demi-glace, cream and sage and cook for 3 more minutes. Remove from the heat, season with salt and pepper and stir in the parsley. Serve over pasta with freshly grated Parmesan cheese.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 19 grams, Carbohydrate 9 grams, Fat 35 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 13 grams, Sodium 699 milligrams, Sugar 4 grams, TransFat 1 gram
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love