Country-style ragù (Ragù alla contadina) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 48) by Lynne Rossetto Kasper
- carrots
- celery
- onions
- pancetta
- canned tomatoes
- dry red wine
- pork loin
- milk
- veal shoulder
- prosciutto di Parma
- beef skirt steaks
- meat broth
-
EYB Comments
Can substitute the book's "Meat essences" or chicken broth for meat broth, beef chuck for beef skirt steaks, and Italian sausages for pork loin.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.