Serves: 10
Total Calories: 222
1 Prepare the broth, if necessary. Pour the oil into a large saucepan. Add the vegetables and herbs and cook over medium heat, stirring occasionally, for 15 minutes or until the vegetables are tender and golden.
2 Add the beef and cook, stirring often, until the meat is browned. Sprinkle with salt and pepper. Add the tomato puree, broth, and cloves. Bring to a simmer. Partly cover the pan and cook, stirring occasionally, until the meat is tender and the sauce is thick, about 2 hours.
3 Remove the meat, drain it, and chop it finely. Stir the chopped meat back into the sauce.
4 Add the milk and heat 5 minutes before serving. Serve hot. Can be made ahead and stored in an airtight container in the refrigerator up to 3 days or in the freezer up to 2 months.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Marches-Style Ragù recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
