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- Cuisine: Modern Australian
- Serves 4-6
This is it: the king of pasta sauces – rich, decadent and well worth the effort involved.
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Allan Campion and Michele Curtis: chefs, parents and award-winning authors.
More recipes by Campion and Curtis
Ingredients
olive oil
1 onion, diced
2 celery stalks, diced
1 carrot, diced
1 clove garlic, crushed
125 g pancetta, diced
1 kg coarse ground veal (silverside is excellent)
2 tbsp tomato paste
125 ml (½ cup) white wine
375 ml (1½ cups) beef stock
250 ml (1 cup) tomato puree
sprig of rosemary
2–3 sprigs of thyme
salt and freshly ground black pepper
2 tbsp chopped parsley
Preparation
Heat a heavy-based saucepan over a medium heat. Add a splash of oil and the onion, celery and carrot. Cook for 5–6 minutes, stirring often. Add garlic and cook for a further 1–2 minutes, or until the garlic is fragrant. Add the pancetta and veal and cook until well browned, stirring well. Add the tomato paste, then lower the heat and cook for 2–3 minutes. Raise heat, then add wine, stock, tomato puree, rosemary and thyme. Bring to the boil, then reduce heat and simmer for 1 hour, stirring often.
Check seasoning, add parsley and serve.
Recipe from Everyday Cooking by Allan Campion and Michele Curtis with photographs by Greg Elms. Published by Hardie Grant Books.
If you enjoyed this Veal ragu recipe then browse more Modern Australian recipes, pasta recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 594 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Mahogany Inn | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
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