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veal ragu

ingredients

  • 1/4 cup of olive oil
  • 500g of deboned veal cubes, season with salt and pepper
  • 1 large onion finely chopped
  • 3 cloves of garlic minced
  • 1 large carrot finely chopped
  • 1 branch of celery finely chopped
  • 1 sprig of each thyme, rosemary and sage
  • 1 bottle of red wine (one that you enjoy drinking)
  • 1 to 2L of low sodium veal stock
  • Salt and Pepper to taste


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I'm always looking for ways to get the "Sunday slow cooking flavors" into my meals during the week. Lets face it we don`t always have time to make gourmet dinners. Here is a classic Ragu recipe with a couple of short cuts that make it enjoyable to make even during the week! When it comes to the wine my favorite is a Barolo or Valpolicella it really is work the extra dollars!

preparation

On a medium high heat warm olive oil in a saute pan, sear the veal cubes ensuring a gold crust on all sides. Remove from the pan and reserve.

Preheat your oven to 180 degrees C or 350 degrees F

In the same pan add in the mirepoix (celery, carrots, garlic and onion) and cook for 2 to 3 minutes. Then deglaze with red wine and reduce to about half. Transfer the preperation into a baking pan. Add the veal cubes back into the pan and add in the veal stock. At the same time add in the herbs. Cover the pan with aluminium foil and allow it to cook for 60 to 75 minutes or until the meat breaks apart using a fork.

Remove the cover, using two forks break the meat apart, season with salt and pepper and continue to reduce if necessary (If your sauce is not reduced enough simply put it on high heat in a suaté pan until the desired consitency is reached).


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