Cooking classes in Vicenza

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Veal ragu

1kg minced veal
100g black forest ham
1 chopped onion1 cloves of chopped garlic1 chopped carrotParsley1/4 cup of olive oil1 cup of white wine4 tbsp cream

In a big pot, add the carrots, onion and garlic. Then add the ham and let cook until brown. then add the veal and let cook in a slow temperature for about 20 minutes.  When the meat are all very brown, turn the heating on high and add the wine.  Let to reduce in almost no wine and add the cream and the parsley. Cook for another 3 minutes and it is ready to serve.