Recipe - Ragu

One half cup Olive oil
6 Cloves garlic
1 Rib celery, finely chopped
1 md Carrot, peeled and finely
chopped
1 md Yellow onion, finely chopped
One half pound Pancetta, coarsely ground
2 pound Veal, coarsely ground
2 pound Pork butt, coarsely ground
One fourth cup Parsley
2 One half cup Chicken stock
One half cup Dry white wine
1 cn (6 oz) tomato paste
6 tablespoon Butter
One fourth cup Whipping cream
2 teaspoon Chopped fresh sage
2/3 cup Freshly grated Parmesan
cheese
Salt and pepper to taste

this is the last installment of the polenta recipes as found in The Frugal
Gourmet Cooks Italian. this is a every interesting and informative book!!
so if you love true "Italian" cooking i suggest getting this cookbook:

Heat a 10 to 12quart heavybottom stainless steel kettle, and add the oil,
garlic, onion, celery, and carrot. Saute until the onion is transparent,
about 10 to 15 minutes. Add the panchetta and saute 5 more minutes. Add the
parsley, chicken stock, white wine, and tomato paste. Bring to a boil and
simmer gently, partly covered, for 2 hours. Add the butter, cream, sage,
and cheese and simmer gently for 5 minutes. Skim the fat from the top of
the sauce. Salt and pepper to taste. Posted to TNT Prodigy's Recipe
Exchange Newsletter by Pete or Julie Caler petec@cynet.net on Apr 28,
1997