Almond Ragu
For stuffed egg pastas and pasta bakes
Ingredients
- 1 onion
- 5 Tbsp butter
- 3 1/2 oz prosciutto
- 7 oz ground veal
- White wine
- 3 1/2 oz almonds
- 4 tsp heavy cream
- Salt
Directions
Finely chop the onion and sweat in the butter gently. Dice the prosciutto and mix with the ground veal and add to the pan. As soon as the onion glistens, start to pour a glass of wine into the mixture a little at a time. Salt moderately and let cook covered for 1 hour.
Chop the almonds and add them at the end with the cream. Let the flavors meld for a few minutes taking care that the cream does not disappear.