This classic Mediterranean-style veal ragout is a comforting, hearty dish that delivers deep, savory flavors perfect for a cozy dinner. The veal stew meat becomes incredibly tender after simmering in a rich broth of chicken stock, dry white wine, and crushed plum tomatoes. Aromatics like garlic, parsley, thyme, and basil infuse the sauce with herbal notes, while red bell peppers add a subtle sweetness and vibrant color. Served traditionally over fresh fettuccine with a zesty parsley and lemon garnish, this meal feels elegant yet home-cooked. It is an excellent choice for weekend gatherings or when you have time to let flavors meld slowly. The dish holds up well if made ahead, allowing the taste to deepen further.
Veal Ragout With Red Pepper
Description
This classic Mediterranean-style veal ragout is a comforting, hearty dish that delivers deep, savory flavors perfect for a cozy dinner. The veal stew meat becomes incredibly tender after simmering in a rich broth of chicken stock, dry white wine, and crushed plum tomatoes. Aromatics like garlic, parsley, thyme, and basil infuse the sauce with herbal notes, while red bell peppers add a subtle sweetness and vibrant color. Served traditionally over fresh fettuccine with a zesty parsley and lemon garnish, this meal feels elegant yet home-cooked.Ingredients
Directions
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Heat olive oil in a large Dutch oven over medium-high heat.
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Pat veal cubes dry with paper towels, then add to the hot pan in batches.
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Cook veal until browned on all sides, adding more oil if necessary.
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Remove veal from pan and drain on paper towels.
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Add chopped carrots and onion to the same pan.
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Cook vegetables for approximately 5 minutes, stirring frequently, until slightly softened.
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Return the browned veal to the pan and sprinkle with flour.
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Stir constantly for 3 minutes to cook the flour.
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Pour in chicken stock and bring to a boil, scraping any browned bits from the bottom of the pan.
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Stir in crushed plum tomatoes, white wine, parsley sprigs, crushed garlic, crumbled bay leaf, thyme, crumbled basil, salt, and pepper.
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Bring the mixture to a simmer, stirring constantly to break up the tomatoes.
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Reduce heat to low, cover, and simmer for 1 hour.
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Uncover and continue simmering until the veal is fork-tender, approximately 30-45 minutes.
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Add chopped red bell pepper and cook until tender, approximately 10-15 minutes.
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Transfer the meat and bell peppers to a bowl using a slotted spoon.
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Discard the parsley sprigs and bay leaf from the sauce.
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Skim any excess fat from the surface of the remaining liquid.
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Boil the sauce until reduced to approximately 2 cups, stirring occasionally, about 15 minutes.
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Return the meat and peppers to the pan to reheat.
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Cook fresh fettuccine in salted water until al dente.
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Drain pasta, return to pot, and toss with butter.
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Arrange the fettuccine around the outer edge of a large deep platter.
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Spoon the veal ragout into the center of the platter.
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Sprinkle with the reserved parsley, green onion, minced garlic, and lemon peel mixture.
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Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1558.5kcal
- % Daily Value *
- Total Fat 70.4g109%
- Saturated Fat 18.4g92%
- Cholesterol 489.4mg164%
- Sodium 503.6mg21%
- Total Carbohydrate 44.8g15%
- Dietary Fiber 10.4g42%
- Sugars 6.5g
- Protein 161.7g324%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make-Ahead: This ragout can be prepared up to 2 days in advance. Cover and refrigerate. Rewarm over medium heat before serving.
Garnish Preparation: Combine 1/2 cup chopped parsley, 1/4 cup minced green onions, 2 teaspoons minced garlic, and 2 teaspoons grated lemon peel for the final topping.
Meat Substitution: If veal is unavailable, chicken thighs or pork shoulder can be used as substitutes, adjusting cooking time as needed.
Safety: Ensure veal reaches a safe internal temperature of 160&# 194;°F (71ðC).
