Homegrown Ontario 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 | butter | 15 mL |
| 1 tbsp | extra virgin olive oil | 15 mL |
| 1 | small onion, minced | 1 |
| 1/2 | medium carrot, finely diced | 1/2 |
| 1 | medium celery rib, finely diced | 1 |
| 1 lb | lean ground Homegrown Ontario veal | 500 g |
| 1/4 lb | thickly sliced prosciutto, finely diced | 125 g |
| 1/2 tsp | salt | 2 mL |
| 1 tsp | coarse cracked black pepper | 5 mL |
| 1/2 cup | dry white wine | 125 mL |
| 1 | can (28 oz/796 mL) Italian plum tomatoes | 1 |
| 1 cup | chicken broth | 250 mL |
| 1/2 cup | hot milk | 125 mL |
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 and prosciutto, salt and pepper. Cook, stirring to break up the veal with a wooden spoon, 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 with a spoon. 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.
Makes 8 servings.
Note: Substitute an additional 1/2 cup of chicken broth if you do not wish to use wine.
Per serving (sauce only): about 180 cal, 15 g pro, 8 g total fat (3 g sat fat), 7 g carb, 1 g fibre, 60 mg chol, 700 mg sodium. %RDI: iron 8%, calcium 4%, vit A 30%, vit C 25%
Source: Homegrown Ontario (www.homegrownontario.ca)
Shopping List – Sourced from Grocerygateway.com
| Onion | 0.66 |
| Carrot | 1.49 |
| Celery | 2.99 |
| Ground veal | 4.50 |
| Pasta | 1.49 |
| Milk | 1.49 |
| Prosciutto | 3.19 |
| Italian plum tomatoes | 1.49 |
| Chicken broth | 1.49 |
| TOTAL | $18.79 |
| Cost per serving | $2.35 |
Download this recipe as a word doc.
