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Meat essences (Il sugo di carne) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 61) by Lynne Rossetto Kasper

  • laurel leaves
  • carrots
  • celery
  • whole cloves
  • garlic
  • onions
  • pancetta
  • parsley
  • canned tomatoes
  • dry red wine
  • veal neck
  • prosciutto
  • chicken wings
  • beef neck bones
  • beef shank bones
  • capon

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Notes about this recipe

  • Eat Your Books

    Advance prep: Preparation must begin at least a day before serving, as it incorporates "Poultry/meat stock (Brodo)" recipe (p. 66), which cooks for at least 12 hours, and the recipe itself cooks for 6 hours. Can substitute veal breast for veal neck, and turkey wings for capon.

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