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11.24.2013

Ragù in Bianco - My Style

Sometimes you want tagliatelle al ragù but without the tomato! or at least at my house we sometimes do!
I really have no set recipe, it all depends on what I happen to have on hand... today it went something like this
1 pork chop
1 slice tender lean beef
1 small carrot
a few mushrooms
fresh parsley
1 clove of garlic, 1 small onion
Put a large pot of water on to boil.

Finely chop carrot and garlic. You can also chop the onion, but I just cut it in half and add it to the "soffritto" for the flavor.
Sauté over medium heat in a couple of tablespoons of extra virgin olive oil
While the vegetables are sauteing, finely chop the mushrooms and parsley.
Clean most of the fat and bone from the pork chop and then coarsely chop the pork chop and the slice of beef. If you have a meat grinder and you don't mind washing it afterwards, you can use it to coarsely grind the meat.
Add the meat to the pan with the vegetables and lightly brown. Then add the mushrooms and continue to stir and saute. Add salt and pepper to taste.

Now add the parsley and a small glass of a dry white wine.
Lower the heat and cover. Allow to simmer for 5 minutes or so.
By now, the water should be boiling. Add salt to the water and cook your pasta. I used fresh tagliatelle, but this is also delicious with spaghetti or even short macaroni.
 When the pasta is cooked, remove the lid from the pan with the meat and vegetable mix, add another tablespoon of extra virgin olive oil. Drain the pasta and add to the pan with the "white ragù" and toss well.

Top with grated parmigiano cheese and BUON APPETITO!!

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