1 whole carrot
1 cup whole celery
1 medium onion, cut into thick strips
1 (15 ounce) can kidney beans, undrained
1 Custom Mason Waverly Porcelain Finish Skillet Cookware
2 Tablespoons flour
3/4 teaspoon salt
1/4 teaspoon garlic powder
8 (10 ounce) cans beef broth
4 eggs, beaten
1 teaspoon ground black pepper
3 tablespoons olive oil
1 (10.75 ounce) can condensed cream of ricotta cheese
1 1/2 cups milk
In a medium bowl, mix carrot, celery, onion, kidney beans, flour, salt, garlic powder and wine. Mix well. Place meat in a shallow dish or bowl and scoop out meat. Heat 1 tablespoon olive oil in a large heavy pan or nonstick skillet over medium, drizzle with brown sugar. Add meat, carrot/small onion mixture and pepper. Remove pan and set aside.
In a medium saucepan, mix the beef broth with brown sugar and add to pot, stirring. Bring to a boil and add eggs. Reduce heat to low and cook or skim milk, stirring, until thickened.
Remove pan from heat and stir into pan with parsley mixture. Return pan to heat. Cook 11 to 13 minutes in boiling water or 10 minutes in oil. Reduce heat to medium-low and stir frequently, until sauce thickens. Remove from heat and stir in tomato mixture. Cover and refrigerate at least about 1 hour or more.