Surely more than one of you thinks of a Bolognese sauce when you think of veal ragout, but the reality is that the concept of ragu (or ragout) is rather a way to prepare meatmuch more akin to a beef stew than a simple pasta sauce.
Main dish par excellence of autumn and winter, halfway between French and Italian cuisine, this comforting recipe is a marvel that only needs to be backed up with a little bread and, if the weather allows it, a good nap. The secrets, beyond keeping the heat low, are to brown the meat well, that it is of quality and, above all, that the sauce is up to par.
Like so many other casserole recipes, we can speed up the times in the pressure cooker or in the pressure cooker, but the casserole and slow heat are the best allies of this recipe, which we can also improve a lot if we resort to a meat broth to make the sauce.
With all these premises, a little patience and choosing good ingredients, this veal ragout has enough wicks to become a essential for your kitchen because its cooking, very slow, allows us to start other recipes while it is being done.
We start the stew in a wide and low casserole, where we mark the meats over high heat on all sides and reserve them. In the same container, add the garlic, onion, leek and pepper chopped in civilian clothes, leaving poach 15 minutes over low heat.
Add the mushrooms, cook seven more minutes and add the tomato, which we will have grated, and the spices, cooking seven more minutes. We pour the alcohols, let evaporate and add the broth, the meat, a touch of salt and let it cook.
About 75 minutes in total, the first 30 uncovered and the rest covered so that the sauce reduces and concentrates. In the end, we check if the meat is done and rectify salt if necessary.
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With what to accompany the traditional veal ragout
Surely there is no better dance partner for this veal ragout than making some good fries, which you can dice or stick, as you prefer. It is a powerful second course, so if you want to add something to the starter, a white rice would suffice, which you can even integrate with the ragu.
Without complicating our lives, another way to accompany the ragu is with a little creamy mashed potatoes or directly betting on a fresh salad for the middle. Like all stews, the ragu is better the next day when the flavors have settled.
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