VEAL RAGOUT (BOLOGNAISE SAUCE)

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VEAL RAGOUT (BOLOGNAISE SAUCE)

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Ingredients:

> 2 onions, chopped
> 3 garlic cloves, crushed
> 1 large carrots, chopped
> 4 celery stalks, chopped
> 800 gr minced veal
> 2 tbsp rapeseed oil
> 2 tbsp Italian seasoning
> 2 tbsp sugar
> 2 tsp salt
> Pepper to taste
> 100 ml dry red wine
> 2 bay leaves
> 800 gr tinned crushed tomatoes (or tomato puré)

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.

> Serve with pasta or over zucchini noodles or make a lasagna. 

> Enjoy!