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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. pork hocks
- 1 lb. meat bones (pork, veal or beef)
- vegetable (scraps, from ragù prep below)
- 2 stalks celery
- 2 red onions (large)
- 1 medium carrot
- 1 lb. ground veal
- 1 lb. ground pork (not lean)
- 1/2 lb. mortadella (ground, sweet Italian sausage can also be used)
- 3 garlic cloves (very thinly sliced)
- 1 jalapeño (small, stemmed, seeded and, finely chopped)
- 1 cup San Marzano tomatoes (drained and crushed whole canned)
- 2 1/2 cups dry white wine
- 8 cups stock (smoke, see recipe above)
- 1 piece Parmesan (rind)
- 4 cups whole milk
- grated Parmesan cheese (Freshly, to taste)
- 2 lemons (quartered and seeded)
- 1 bunch kale (green, stemmed and torn into small pieces)
- stock (Smoked)
- ragù
- bouquet garni
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