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