Forest Ragù

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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