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● Veal Ragù
Ragù di Vitello

1⁄2 cup extra-virgin olive oil
1 small onion, chopped
1 carrot, chopped
1⁄2 pound ground veal
salt and freshly ground pepper
1⁄2 cup dry red wine
4 vine-ripened tomatoes (about 1 pound) or 1 28-ounce can peeled, chopped tomatoes
1⁄2 cup fresh basil leaves, julienned

In a large skillet over medium heat, warm the olive oil. Add the onion and carrot and cook until the onion is translucent. Add the veal and season with salt and pepper. Break the veal apart with a spoon and cook until browned. Add the wine to deglaze the pan and scrape up the brown bits with a spoon. Allow the sauce to reduce by half. Add the tomatoes and simmer over low heat for at least 40 minutes until it becomes thick (see final photo). When ready to serve, garnish with basil. ● Serves 4

Wine Suggestion: Generous full-bodied red

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