White Meat Sauce

Ragu en Bianco

Cooking With Nick Stellino
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Ingredients:

5 Tablespoons Olive Oil
1 stalk Celery, chopped
1 medium Carrot, chopped
1 medium Onion, chopped
6 cloves Garlic, thickly sliced
¼ cup chopped fresh Basil
2 Tablespoons chopped fresh Parsley
1 Tablespoon chopped fresh Sage, or 1 teaspoon dried
1 Bay Leaf
¼ teaspoon Red Pepper Flakes
1 ½ pounds ground Veal ( or substitute ground chicken or turkey?)
2 ounces Proscuitto, diced, about ¼ cup
1 cup White Wine
2 cups Chicken Stock
1 teaspoon Salt
½ teaspoon freshly ground Black Pepper

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Serves 4 or more. Makes 4 cups of sauce
Printable Version
In a large saucepan, heat the olive oil over medium heat and slowly sauté the celery, carrot, onions and garlic until they are tender, 6-8 minutes. Stir in the basil, parsley, sage, bay leaf, and red pepper flakes. Turn the heat to medium high and add the veal and proscuitto. Cook, stirring often, until the meats start to brown, 10-12 minutes. Add the wine and deglaze, gently scraping the bottom of the pan to dislodge any flavorful brown bits. Reduce the liquid by half, about 3 minutes. Add the stock and season with salt and pepper. Bring the sauce to a boil, reduce the heat and simmer, uncovered, for 45 minutes, until it is thick and rich.
Chef’s note: For a smoother sauce, place the carrot, onion and celery in a food processor. Pulse for less than a minute to a rough paste. Use this paste in place of the chopped vegetables.
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