Ragu with Artichokes
2 lbs of lean pork , veal and beef
2 cloves garlic
1 tablespoon La Valle extra virgin olive oil
½ cup of dry wine
La Valle Italian Peeled Tomatoes
7 artichokes (slice to preferred size)
- In a ceramic pot add oil and cook the garlic until golden then add the chopped veal and beef .
- Once meat has browned, add the wine. Cook until wine has almost completely evaporated out then add the peeled tomatoes, parsley and salt and bring to a simmer and then lower to medium heat.
- About 30 minutes into cooking, add the sliced artichokes and let it cook slowly for another 20 minutes.