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White Meat Sauce
White Meat Sauce
(Ragu Bianco)
 
 
Ingredients:
 
For the Chicken Stock:
1 chicken or boiling poultry, skinned and trimmed of visible fat
1 onion
1 carrot
1 celery stick

For the Meat Sauce:
1 onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
2 oz (50 grams) pancetta, diced
14 oz (400 grams) mixed minced beef and pork
2 tablespoons extra virgin olive oil
2 oz (50 grams) butter
3 and 1/2 fl oz (100 ml) white wine
7 fl oz (200 ml) Chicken stock
2-3 tablespoons double cream (optional)
Salt
 
Directions:
 
Prepare the Chicken Stock:
Place the chicken and vegetables in a large saucepan and add a pinch of salt and water to cover.

Bring to a boil over a medium-high heat, then lower the heat and simmer for at least 2 hours, occasionally removing any unwanted residue that may rise to the surface.

Strain through a wire mesh strainer into a bowl, leave to cool, and then chill in the refrigerator.

When the fat has solidified on the surface, remove and throw it away.

Prepare the Meat Sauce:
Heat the olive oil and butter in a shallow saucepan.

Add the pancetta, onion, celery, and carrot and cook over a low heat for about 5 minutes until softened.

Increase the heat to high, add the meat and mix well.

Cook, stirring frequently, until browned.

Add the wine and cook until it has evaporated.

Season to taste with salt and add a ladleful of the chicken stock.

Lower the heat and cook for 1 and 1/2 hours, adding more stock as the sauce begins to dry out.

Finally, stir in the cream. Serves 4-6.

Note: For all types of pasta.
 
That's it!
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