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Veal Ragu
Servings:
Serves 6 as an appetizerPrep Time:
25 minutesCook Time:
25 minutes
Ingredients
1 tablespoon Inspirations garlic dipping oil
2 each Nature's Place organic carrots, diced
2 each Nature's Place Organic Celery stalk, diced
1 each small onion, diced
1 lb ground veal, raw
28 oz (1 can) Nature's Place Organic crushed tomatoes with basil
2 tablespoon Nature's Place Organic tomato paste
1/2 cup low-salt chicken or vegetable broth
1/2 cup red wine
3 tablespoon finely chopped Nature's Place Organic Fresh basil, or 2 tsp. dried
1/4 teaspoon salt, or to taste
1/4 freshly ground teaspoon black pepper, or to taste
Directions
1. Heat oil in a nonstick skillet over medium heat. Stir in carrots, celery, and onion and cook until vegetables soften and onion is golden, about 8 to 10 minutes.
2. Add ground veal and cook for another 8 to 10 minutes, or until meat is cooked through and no longer pink, stirring frequently.
3. Lower heat slightly and stir in tomatoes, tomato paste, broth, wine, and basil. Cook until slightly reduced and vegetables are tender, about 20 to 25 minutes. Stir in salt and pepper and adjust seasonings to taste. Serve warm or store in an airtight container and refrigerate up to 5 days.
Source: Hannaford fresh Magazine, January - February 2011
Nutrition
| Nutritional Facts | |
| Servings | Serves 6 |
| Base Nutrients | |
| Calories | 210 kcal (11%) |
| Calories from Fat | 63 kcal (0%) |
| Total Fat | 7 g (11%) |
| Saturated Fat | 3 g (13%) |
| Cholesterol | 60 mg (20%) |
| Sodium | 650 mg (27%) |
| Total Carbohydrates | 18 g (6%) |
| Dietary Fiber | 4 g (16%) |
| Protein | 18 g (30%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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