VEAL RAGOUT (BOLOGNAISE SAUCE) |
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Ingredients:
> 2 onions, chopped |
Directions: | |
1 | Heat the oil in a large pan deep frying pan. 2 | Add the onions and garlic and sauté pour about 30 seconds. 3 | Add the carrots and celery. Stir and sauté for a few minutes. 4 | Add the meat and stir. Cook until the meat has changed its color on the outside. 5 | Add the salt and pepper. 6 |Add the wine. Reduce.
7 |Add the tomatoes, sugar, Italian seasoning and bay leaves. Simmer for approximately 2 hours stirring from time to time. |
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> Serve with pasta or over zucchini noodles or make a lasagna. > Enjoy! |