I love my food (had you guessed) so her description of a ‘melt in the mouth’ dish that she could literally eat every day peaked my interest.
A few months later I found myself needing something delicious that I could take along to a friend’s house for dinner, but I needed to make it the night before ready to reheat after the short trip over. I read back over the veal ragu recipe and decided it would be perfect, I could quickly whip it up after dinner one evening, and leave it bubbling away to let the flavours do their work, before heating it through and serving it up the next evening. (Health and safety notice: it obviously paid a visit to the fridge in between, after it had cooled down sufficiently).
It was a complete hit, so much so it has graced our table again and will do so many more times in the not too distant future. It’s more of a weekend comfort dish than a midweek meal, because of the cooking time, but I promise you it is worth the wait. And it is super easy.
ingredients (serves 4, 20 min prep time, 90 mins – 2 hours cooking time)
- 50g butter, melted
- 1 carrot, finely chopped
- 2 onions, finely chopped
- 1 celery stick, finely chopped
- 300g British rose veal mince
- 3 tbsp tomato purée
- 150ml white wine
- 250ml beef stock
- 100ml milk
- Splash of red wine vinegar
- 400g cooked fresh tagliatelle
- Grated parmesan
Melt the butter in a large saucepan and gently fry the carrot, onions and celery. Season the veal mince and add to the pan, turning up the heat to brown the meat.
Stir through the tomato purée and cook for a couple of minutes. Add the white wine and bubble for 2 minutes, then add the beef stock and milk. Bubble gently for 1½-2 hours, adding more stock if it becomes dry.
Stir through a splash of red wine vinegar, then toss through the tagliatelle. Serve with plenty of grated parmesan.