Instructions: Heat the oil in the pressure cooker over Medium-High heat. Add the onion, carrot, celery, rosemary and basil. Cook, uncovered until onions begins to soften 3-4 minutes. Add the veal and cook, stirring occasionally, until it is not longer pink 3-5 minutes. Add wine and cook for 1 minute. Add stock or broth and tomato paste. Cover and bring up to High pressure. Reduce heat to stabalize pressure and cook for 7 minutes. Release pressure and add cream. Boil, uncovered until mixture thickens, 4-5 minutes. Add tomatos and season with salt and pepper to taste. Cook 1-2 minutes to heat through. MC

Serving Ideas : Serve over tagliatelle or fettuccine.

NOTES : Italian Ragus - thick pasta sauces- are quite different from what they are often perceived to be. Tiny cubes of meat are simmered with bits of vegetables, meat, broth and aromatic herbs. A small amount of cream often adds a smooth, rounded taste. This was delicious.

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