Meat ragù with Marsala (Ragù di carne e Marsala) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 56) by Lynne Rossetto Kasper

  • carrots
  • celery
  • onions
  • tomato paste
  • dry white wine
  • prosciutto di Parma
  • dried porcini mushrooms
  • turkey giblets
  • prosciutto cotto
  • ground beef chuck
  • veal loin chops
  • dry Marsala wine

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.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken giblets for turkey giblets, and boiled ham for prosciutto cotto.

  • jahqdruh on May 28, 2017

    Served this with the homemade tagliatelle pasta from this book. Excellent -- my only caveat is that I won't use gizzards with the giblets any more. Hearts and livers were fine, but the gizzards had an unpleasant texture.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.