Red Roux

Ground Veal and Lamb Ragù - This is a new and creative recipe using Red Roux to prepare an intensely flavorful Red Gravy style Ragù. This particular technique involves a braised meat preparation, a braising that takes time, care and patience for that rich, sticky, intense meaty flavor.

In a large pot, add Olive oil, carrots, celery, onion, bell pepper. Cook until soft. Add bay leaves, garlic, tomato paste and Red Roux, stirring to soften. Deglaze with wine. Add veal and lamb, lightly brown. Add tomatoes and sugar, crush and bring to a simmer( the longer cooking, the better). When the vegetables are soft, take small portions, blend in food processor or blender. I pour it into another pan or bowl until all is blended. Add back to pan, add heavy cream, basil and parsley, finely chopped. Finish with grated cheese.

 For roasting tomatoes (optional) - arrange tomatoes on a sheet pan, drizzle with olive oil, add garlic, salt/pepper, roast for 25 to 30 min., peel off skin and place in bowl.

 

 

Ground Veal and Lamb Ragù  Y = 8-10 servings 

4-6 T               Olive oil
2                      Bell pepper, med dice
3                      Celery stalks, med dice
2                      Carrots, med size, med dice
1                      Onion, large, med dice
3                      Garlic cloves, minced
2 T                   Tomato paste
2 cans(28oz)   Whole tomatoes
4 oz.                Red Roux (regular or gluten-free/vegan)
1/2 C               White wine
1/4 C               Sugar
1 lb.                Veal, ground
1 lb.                Lamb, ground (or beef, buffalo, turkey, chicken ground)
1/4 C              Basil leaves
1-2                 Bay leaves (optional)
1/2 C             Heavy cream (optional)
S/P TT

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