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Garganelli Pasta Sauce #2


3 tablespoons butter

1/4 cup chopped prosciutto di Parma

1 small onion, peeled and chopped

1 small carrot, peeled and chopped

2 tablespoons chopped parsley

1/4 pound ground veal

1/4 pound ground pork

2 tablespoons dry Marsala wine

Salt to taste

Grinding black pepper to taste

3 ounces ripe tomatoes, seeded and chopped

1/2 cup prepared besciamella sauce (see Recipe Box)

Grinding nutmeg

Pinch ground cinnamon

1 cup meat stock


Melt the butter in a saucepan and add the ham, onion, carrot, and parsley and cook until softened. Stir in the veal and pork and cook until the meat is browned. Raise the heat and stir in the Marsala, allow it to evaporate. Season the mixture with salt and pepper. Stir in the tomatoes and besciamella sauce, nutmeg and cinnamon. Cover and simmer the mixture for 30 minutes adding the stock a little at a time


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