Veal Ragu

  • 500grams cubed veal or beef
  • 2 onions, finely chopped
  • 5 cloves garlic, finely chopped
  • 2 sticks celery, finely chopped
  • 400ml red wine
  • 4 fresh bay leaves
  • sachet tomatoe paste
  • 2 tins chopped tomatoes
  • 24 black olives
  • handful basil

Remove meat 30 mins before cooking. Season and preheat oven to 180 degrees. Brown meat and set aside. Saute onion, garlic, and celery. Pour in wine, bay leaves and simmer for 1 minute. Add tom paste and tiunned tomatoes. Add meat, olives and stir. Add water if needed. Put in oven for 3 hours.

Serves 6

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