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Veal Bolognese

This rich and robust ragu is simple to make and easy on the budget. Pair with a fresh salad drizzled with olive oil and balsamic vinegar and a slice of warm crusty bread for a hearty meal.

 1 tbsp (15 mL) butter
 1 tbsp (15 mL) extra virgin olive oil
 1 small onion, minced
 ½ small carrot, finely minced
 1 medium celery rib, finely diced
 1 lb (500 g) lean, ground Ontario veal
 ¼ lb (125 g) thickly sliced Ontario prosciutto, finely diced
 1 tsp (5 mL) each, salt and fresh cracked pepper
 ½ cup (125 mL) dry white wine
 1 28 oz (796 mL) can Italian plum tomatoes
 1 cup (250 mL) chicken broth
 ½ cup (125 mL) hot milk

In a large, heavy skillet on medium heat, add butter and oil. Add onion, carrot and celery and cook, stirring occasionally, until tender and golden, about 7 minutes. Increase the temperature to high and add veal, prosciutto, salt and pepper. Cook, stirring to break up the veal, until the veal is brown and no pink remains, about 5 minutes. Add wine and cook, stirring until it’s almost all reduced. Add tomatoes and broth, breaking up the tomatoes. As soon as the liquid comes to a boil, reduce heat to low and gently simmer for 2 hours. Add milk and simmer for 30 minutes. If sauce becomes too thick, cover with lid.


Toss with your favourite pasta.

Cook's Notes:

Makes 8 servings

Substitute an additional 1/2 cup of chicken broth if you do not wish to use wine.