This veal & pancetta ragu is slow cooked for over an hour to get the meat insanely tender. This recipe makes a delicious change from beef.
Print

Veal & Pancetta Ragu

This veal & pancetta ragu is slow cooked for over an hour to get the meat insanely tender. This recipe makes a delicious change from beef.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 50 minutes
Servings 4 servings
Calories 424kcal
Author Amy Fulwood

Ingredients

  • 50 ml Extra Virgin Olive Oil
  • 400 g Veal Mince
  • 25 g Butter
  • 1 Carrot diced
  • 1 large Onion diced
  • 1 large clove Garlic minced
  • 50 g Pancetta
  • 1 Bay Leaf
  • 2 sprigs Rosemary
  • 2 tbsp Tomato Puree
  • 1/4 tsp Nutmeg
  • 150 ml Red Wine
  • 300 ml Beef Stock
  • 50 ml Milk
  • Pasta of your choice and parmesan to serve

Instructions

  • In a large pot, sweat the onions in the oil over a low heat adding plenty of salt. After 5 minutes, add the garlic.
  • After another 5 minutes add carrot followed by the butter. Increase the heat to medium and add the mince. Once it's browned add the pancetta and a little more salt and pepper.
  • Add rosemary, bay leaf, tomato puree, nutmeg and red wine. Bring to a boil for 2-3 mins then add the beef stock and milk
  • Bring to a boil, then reduce heat and simmer for 90 minutes. Remove the bay leaf and rosemary sprigs and serve with a pasta of your choice and lots of fresh parmesan.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.

Nutrition

Calories: 424kcal | Carbohydrates: 8g | Protein: 23g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 104mg | Sodium: 379mg | Potassium: 682mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2755IU | Vitamin C: 4.5mg | Calcium: 53mg | Iron: 1.6mg