| Ragu Abruzzese ~ Meat and tomato sauce for pasta. The meat may be served with the sauce or separately after the pasta course. Ragu Abruzzese 1 cup vegetable oil 2½ pounds veal and/or beef bones, preferably with a few marrow bones included 2¼ pounds flank steak, cut into ½ inch thick rectangles, measuring about 2 X 4 inches ½ pound butter ¾ cup celery hearts, finely chopped 1½ cups onion, chopped ½ cups shallots, chopped 3 cloves garlic 3 bay leaves 2 cups dry red wine 4 quarts tomatoes, put through a sieve to eliminate seeds 1 cup tomato paste 1½ cups water 1 sprig fresh rosemary, or 1 tbsp dried tied in a cheesecloth bag ¾ cup dried Italian mushrooms 1. Heat the oil in a heavy kettle and add the bones. Sprinkle with salt and pepper and cook, stirring occasionally, until nicely browned, about 10 - 15 minutes. 2. Add the meat and cook, stirring occasionally, about 30 minutes or until browned. Pour off fat from kettle. 3. Add the butter, celery, onion, shallots, garlic, and bay leaves. Cook about 20 minutes, stirring occasionally. Add the wine and simmer 10 minutes. Add the tomatoes, tomato paste, and water. Cook about 30 minutes and add the rosemary. 4. Cook about 1 hour longer. Remove the bones. The meat clinging to the bones is excellent for nibbling on. 5. Remove and discard the bay leaves and cheesecloth bag. 6. Cover the mushrooms with water and bring to the boil. Simmer for about 1 minute. Drain and add the tomato sauce. Cook briefly. This sauce is now ready to be served with almost any form of pasta. The meat may be served with the sauce or separately after the pasta course. This sauce will keep for several days in the refrigerator and much longer if reheated occasionally. It freezes well. Makes about 3 quarts |
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