Author: Adapted from a Jill Dupleix recipe fround in 'Old Food'
Recipe type: Family Cooking
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 8
A hearty ragu that's family friendly and suitable to freeze.
Ingredients
2 tbspns olive oil
2 onions, finely chopped
2 sticks celery, finely chopped
2 carrots, peeled and finely chopped
4 rindless rashers of bacon, thinly sliced
4 cloves garlic, peeled and crushed
1kg (1lb) cubed veal
1 cup dry white wine
1 ltr chicken or vegetable stock
800gm tinned, crushed tomatoes
2 bay leaves
1 stalk rosemary
4 stalks thyme
small handful of parsley, chopped
parmesan cheese
Instructions
Heat a large saucepan over medium heat. Add olive oil.
Add onions, celery, carrots, bacon and garlic and cook until softened and the fat has rendered from the bacon.
Add veal and stir until browned.
Add white wine and bring to a boil.
Add stock, tomatoes, bay leaves, rosemary and thyme and season. Bring to the boil then simmer over low heat for about 45 minutes or until meat is tender. If meat is in big chunks, use a spoon to break into smaller pieces.
Serve with rigatoni pasta or similar. Sprinkle with parsley and parmesan cheese.
Recipe by Hotly Spiced at http://hotlyspiced.com/a-hearty-ragu/