Veal ragú
Veal ragú is a very popular dish in northern Italy. It is slowly braised and can be made ahead and reheated just before serving. Serve it with your favourite type of pasta.
Ingredients
Method
- Finely chop the onion, carrot and celery.
- Heat the oil in a heavy-based saucepan. Add the chopped vegetables and fry for 5 minutes or until soft.
- Add the meat, season with salt and pepper. Cook, stirring well, until the veal changed colour.
- Add the tomato purée, toss for 1-2 minutes.
- Pour in the wine,turn up the heat and boil for 2-3 minutes. When the wine is almost completely absorbed, add some stock (and milk if used) – just enough to cover the meat. Add the bay leaves.
- Bring to the boil and then simmer on a low heat for 1-2 hours.
- Check on it from time to time – if it’s too dry, top up with stock.
- Add the vinegar five minutes before you turn off the heat.
- Serve with freshly cooked pasta, sprinkled with grated Parmesan cheese.