Veal Ragu


Veal is a light, lean, delicate and tender meat. Use veal in a ragu. Ragu means meat diced and cooked in sauce. A deliciously tasting dish both when it comes to meat and sauce.

4 servings

500 g [1,1 lb] veal filet
2 tablespoons margarine or butter
100 g [3,5 oz] bacon
1/2 tsp salt
1/2 teaspoon pepper
1/2 teaspoon ground nutmeg
1 teaspoon flour
1/2 dl [0,1 pt] white wine
5 shallots
1 celeriac
1 garlic clove
2 dl [0,4 pt]  veal broth
1 can diced tomatoes
2 teaspoons tomato paste
1 sprig fresh rosemary
3 sprigs fresh thyme
1 teaspoon sea salt, finely ground
50 g [1,75 oz] freshly grated parmasan


[1] Cut meat and bacon into cubes. Peel and cut onions and celery into cubes. Peel and finely chop the garlic.

[2] Brown  the meat in a pan in margarine / oil. Fry the bacon crispy. Put the bacon and meat into a saucepan. Season with salt, pepper and nutmeg. Sprinkle with flour and add the white wine. Simmer approximately 15 minutes. Add the vegetables, broth, canned tomatoes, tomato paste, rosemary and thyme.

[3] Let everything cook on low heat approximately 30 minutes. Drizzle with parmesan and sea salt and the dish is finnished.

Tip: Homemade mashed potatoes tastes delicious with this dish.