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
1/2 small carrot, finely minced
1 medium celery rib, finely diced
1 lb (500 g) lean, ground Ontario veal
1/4 lb (125 g) thickly sliced Ontario prosciutto, finely diced
1 tsp (5 mL) each, salt and fresh cracked pepper
1/2 cup (125 mL) dry white wine
1 28 oz (796 mL) can Italian plum tomatoes
1 cup (250 mL) chicken broth
1/2 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.
Makes 8 servings.
Chef’s Tip: 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%