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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.
Print Recipe
Prep Time 5 minutes
Cook Time 2 hours
Resting Time 4 hours
Total Time 2 hours 5 minutes
Servings: 3 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 1 large onion
  • 1 stick of celery
  • 1 carrot
  • 450 g minced veal
  • 3 Tbsp tomato purée
  • 3 bay leaves
  • 150 ml wine red or white
  • 100 ml milk optional
  • 500 ml beef stock approx.
  • ½ tsp red wine vinegar
  • To serve: freshly cooked pasta Parmesan

Method
 

  1. Finely chop the onion, carrot and celery.
  2. Heat the oil in a heavy-based saucepan. Add the chopped vegetables and fry for 5 minutes or until soft.
  3. Add the meat, season with salt and pepper. Cook, stirring well, until the veal changed colour.
  4. Add the tomato purée, toss for 1-2 minutes.
  5. 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.
  6. Bring to the boil and then simmer on a low heat for 1-2 hours.
  7. Check on it from time to time - if it's too dry, top up with stock.
  8. Add the vinegar five minutes before you turn off the heat.
  9. Serve with freshly cooked pasta, sprinkled with grated Parmesan cheese.