Game ragù (Ragù degli Appennini) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 50) by Lynne Rossetto Kasper
- sage
- carrots
- ground cinnamon
- rosemary
- onions
- tomato paste
- dry red wine
- venison
- ground cloves
- meat broth
-
EYB Comments
Can substitute hare, wild boar, wild rabbit, elk, or beef for venison; and chicken stock for meat broth.
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.