Veal Mince Ragu with Fettuccine Recipe
300g veal mince
50g butter, melted
1 carrot, finely chopped
2 onions, finely chopped
1 celery stick, finely chopped
3 tbsp tomato purée
150ml white wine
250ml beef stock
Splash of red wine vinegar
400g cooked fettuccine
- 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.
Recipe originally found at: https://www.deliciousmagazine.co.uk