Ragu

Ragu

I picked this recipe out of the pages of "Heat".

5 lbs. Cheap Beef Meat (Stew meat)
4 giant onions (red, white, yellow....whatever)
bunch of carrots (with greens if possible)
1-2 bunch of celery (with greens)
Garlic
4c Milk
1 btl. white wine
6-12 Tomatoes (I used a double pack of cherry tomatoes since the flavor is in the skin)
Cinnamon, coriander, nutmeg, cloves & lemon zest

1. Dice all the veggies
2. Sauté the onions, add garlic, celery, carrots. cook until they start sticking to the bottom of the pot.
3. Add the meat. It will froth up a bit. Stir the meat to make sure everything has separated (no giant chunks). Stop stirring and cook until it sticks a bit to the bottom.
4. Add wine. Stir to get all the caramelization from the bottom dissolved in the liquid. Cook until liquid is gone.
5. Add milk. Stir. Cook down.
6. Add tomatoes. Cover & slowly cook down. Don't let it burn this time.
7. Add spices and serve over pasta!