Veal Ragu
| Yield: | 4 Servings |
| Categories: | Carrots, Onions |
| 3 | tb | Olive oil |
| 1 | sm | Onion; chopped |
| 1 | md | Carrot; finely diced |
| 1 | md | Celery rib; finely diced |
| 1/4 | ts | Dried rosemary; crushed |
| 1/4 | ts | Dried basil |
| 1 | lb | Veal shoulder; in 1/4" cubes |
| 1/4 | c | Dry white wine |
| 2/3 | c | Chicken stock; or canned broth |
| 1 | tb | Tomato paste |
| 1/4 | c | Whipping cream |
| 2 | md | Tomatoes; seeded/finely diced |
| Salt and freshly ground pepper |
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