Veal Ragout With Fresh Fettuccine Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until softened.
• STEP 2.Add the veal cubes to the pot and brown them on all sides. This will add depth of flavor to the ragout.
• STEP 3.Pour in the crushed tomatoes, beef broth, red wine, and seasonings. Bring the mixture to a simmer and let it cook for about 2 hours, until the veal is tender.
• STEP 4.While the ragout is simmering, cook the fettuccine according to package instructions. Drain and set aside.
• STEP 5.Once the veal is tender, remove it from the pot and shred it using two forks. Return the shredded veal to the pot and stir to combine with the sauce.
• STEP 6.Serve the veal ragout over the cooked fettuccine noodles. Garnish with freshly grated Parmesan cheese and chopped parsley, if desired.

Cooking Tips

• For a richer flavor, you can add a splash of heavy cream to the ragout before serving.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the ragout.
• Leftover veal ragout can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover veal ragout in an airtight container in the refrigerator for up to 3 days.
• Reheat the ragout in a saucepan over low heat, stirring occasionally, until heated through.
• Serve the veal ragout over fresh fettuccine noodles for a delicious and satisfying meal.