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Easy Veal Ragú with Red Wine
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This delicious ragú is packed with flavour and is incredibly easy to make. Veal makes a pleasant, lighter alternative to minced beef.
This freezes really well, so it’s worth making a double batch and freezing in portions. Defrost thoroughly in the fridge and remove the bay leaves before reheating. Place in a pan over a medium heat and cook, stirring occasionally, for at least 10 minutes and until piping hot throughout.
Typical values per serving:
This recipe was first published in December 2008.