Veal Ragu

By dmscott52

First made 10/6/2011. Excellent, hearty stick to your ribs sauce. Plenty of texture and flavor.

Ingredients

• 1 T. garlic dipping oil
• 2 carrots, diced
• 2 celery ribs, diced
• 1 small onion, diced
• 1 pound of ground veal
• 1- 28 ounce can crushed tomatoes with basil
• 2 T. tomato paste
• 1/2 cup low-salt chicken or vegetable broth
• 1/2 cup red wine
• 3 T. finely chopped fresh basil or 2 tsp. dried
• 1/4 salt or to taste
• 1/4 tsp. freshly ground pepper,or to taste

Preparation

Step 1

1. Heat oil in a nonstick skillet over medium heat. Stir in carrots, celery, and onion. Cook until vegetables soften and onion is golden, about 8 to 10 minutes.

2. Add ground veal and cook for another 8 to 10 minutes, or until meat is cooked through and no longer pink, stirring frequently.

3. Lower heat slightly and stir in tomatoes, tomato paste, broth, wine and basil. Cook until slightly reduced and vegetables are tender, about 20 to 25 minutes. Stir in salt and pepper and adjust seasonings to taste. Serve warm with pasta or store in an airtight container and refrigerate up to 5 days.