Forest Ragù
Suggested material offered in store
Ingredients
400g mixed mushrooms, cleaned and sliced
700g braised cubes of veal
2 garlic cloves minced
400g cherry tomatoes, halved
650ml beef broth
3 tbsp fresh parsley, chopped
1 tbsp dry oregano
5 tbsp olive oil
100ml 35% cream
40g grated Parmigiano Reggiano
Salt and pepper
Preparation
Heat up olive oil in a 28cm Granit sauté pan.
Add veal cubes. Sear quickly on both sides at high heat until golden.
Add garlic and let brown for 2 to 3 minutes.
Now, add the mushrooms and let cook for another 10 minutes or so.
Drench all in beef broth. Reduce heat and let stew for 35 to 40 minutes (adding a bit of broth during this cooking time when/ if necessary).
When meat is finally tender, add cherry tomatoes and parsley and let cook an additional 5 minutes.
To finish, add cream and parmesan. Season with salt and pepper and continue cooking for a final 8 to 10 minutes. Serve hot.
Yield
4 servings.
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