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Date Posted: 04/25/04 12:42:01pm
Author: CB
Subject: Ragout (Napoli)

Ragout (Napoli)
This is the best Ragout you'll ever eat!


olive oil to cover bottom of pan
roast (any kind)
garlic (to taste),chopped or pressed
onion (one large, or to taste),chopped
four big cans tomatoes (crushed is okay)
1/2 can tomato paste (per 4 cans tomatoes).
white wine (to taste)

Saute onion and garlic in olive oil until tender. Put meat in and brown on all sides. Add tomatoes and white wine (optional).
Cook for 3 hours, until oil rises to top and floats--wait til orange froth disappears and only oil floats (no foam) on top--then it is done!!

*You can add vegetables to this like shredded carrots or celery if you'd like. It cooks so long that you will no longer see the vegetables, and that's what you want. This recipe is really from Naples, Italy (and I had to try to figure how to write it out, because of course it's not written at all and there are no amounts!

Serve it on pasta of choice. Serve with grated parmesean cheese as topping, if desired.

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