By Mark Campbell
This was in Italian and I corrected most of his translataion to make it more understandable. The second comes from an old companion of mine who's American but the recipes authentic. The first one is really good and I'll let you know how the second one goes.
-Mark
Ragu:
250 grams of pork (pork in little pieces)
1 carrot
1 onion
1 leg of celery
50 rams of wine (sparkling grape juice works great, that’s what I used) (yes wine!!!) white or red (when you cook it all the alcohol disappears)
1 pinch of nutmeg, Pepper, salt, 1 bay leaf
400 grams of tomato sauce
Cut the carrot, the onion and the celery. Put them in the pot with a little bit of oil and fry them not too long. When the vegetables are cooked put the pork and then the wine (grape juice). Then the nutmeg, pepper, salt, and bay leaf. When the pork is cooked, and you feel a good smell....put in the tomato sauce!!!! Wait a couple of hours (or even three) e buon appetito
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