BIANCO RAGU

Serves 4 

INGREDIENTS

2 tablespoons extra virgin olive oil

1 tablespoon unsalted butter

3 medium sweet onions, sliced thinly

½ tablespoon dried oregano

2 fresh bay leaves

1 ½ tablespoons balsamic vinegar

1 lb meat

(ground beef, pork or veal............bite sized pieces of any roasted meat except for ham)

1 tablespoon fresh thyme

1 cup heavy cream

3 tablespoons fresh grated Parmesan cheese

½ cup flat leaf parsley, finely chopped

sea salt

1 lb linguine or Your favorite style pasta

(preferably fresh, but dried will work fine)

DIRECTIONS

Heat a skillet over medium heat.

When it's hot, add the olive oil and butter and, after 2 minutes, the onions, oregano and bay leaves.

When the onions begin to wilt, add the vinegar, then the meat.  Stir to separate ground meats into tiny bits.

Now add thyme.

After the ground meat is cooked thru, or roasted meats heated, about 10 minutes, add the heavy cream and reduce the heat to medium low.

Cook this ragu for 20 minutes more and stir occasionally.

Add the cheese and reduce the heat to a low simmer, just enough heat to keep it warm.

Stir in the parsley and add salt if desired.

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Boil the fresh pasta in salted water for 3 minutes or until just cooked al dente.  Drain.

Combine pasta with the ragu in a large serving dish.

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If using game meats you can add ½ tsp. of red pepper flakes along with the onions and herbs process.