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Veal Ragout with Red Pepper

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

2 hrs

Ready

3 hrs
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
5 tablespoons olive oil
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3 pounds veal stew
in 1.5 inch cubes
*
1 ½ cups carrots
chopped
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½ cup onions
chopped
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¼ cup all-purpose flour
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4 cups chicken broth
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28 ounces italian plum (roma) tomatoes
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1 cup white wine
dry
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2 each garlic cloves
crushed
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3 each parsley sprigs
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1 each bay leaves
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1 teaspoon thyme
dried
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½ teaspoon basil
dried
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1 x salt and black pepper
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1 each sweet red bell peppers
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½ cup parsley leaves
chopped
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¼ cup scallions, spring or green onions
minced
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2 teaspoons garlic
minced
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2 teaspoons lemon zest
grated
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1 ¾ pounds pasta, fettuccine
fresh
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2 tablespoons butter
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Ingredients

Amount Measure Ingredient Features
75 ml olive oil
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1.4 kg veal stew
in 1.5 inch cubes
*
355 ml carrots
chopped
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118 ml onions
chopped
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59 ml all-purpose flour
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946 ml chicken broth
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809.2 ml/g italian plum (roma) tomatoes
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237 ml white wine
dry
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2 each garlic cloves
crushed
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3 each parsley sprigs
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1 each bay leaves
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5 ml thyme
dried
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2.5 ml basil
dried
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1 x salt and black pepper
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1 each sweet red bell peppers
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118 ml parsley leaves
chopped
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59 ml scallions, spring or green onions
minced
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1E+1 ml garlic
minced
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1E+1 ml lemon zest
grated
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793.8 g pasta, fettuccine
fresh
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3E+1 ml butter
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Directions

Heat 5 tablespoon oil in Dutch oven over med-high heat.

Pat veal dry, and add to pan in batches.

Cook until brown on all sides, adding more oil if necessary. Drain on paper towels.

Add carrots and onion to pan and cook for approx. 5 min., stirring frequently. Return veal to pan, sprinkle with flour. Stir 3 min.

Add stock and bring to a boil, scraping any browned bits from the bottom of the pan.

Mix in tomatoes, wine, parsley sprigs, crushed garlic, bay leaf (crumbled), thyme, basil (crumbled), salt and pepper.

Bring to a simmer, stirring constantly, and break up tomatoes.

Reduce heat, cover, and simmer 1 hr.

Uncover and simmer until veal is tender, approx. 20 min. Add bell pepper and cook until tender, approx.10 min. Transfer meat and bell pepper to bowl using a slotted spoon.

Discard parsley sprigs. Skim surface of remaining liquid. Boil until reduced to approx. 2 cups, stirring occasionally, approx. 20 min. Return meat and peppers to pan. (NOTE: Can be prepared up to 2 days ahead. Cover and refrigerate. Rewarm over medium heat before continuing.). Combine parsley, green onion, minced garlic, and lemon peel.

Cook fettuccine in salted water al dente'. Drain, return to pot, and mix with butter. Arrange around outer edge of large deep platter. Spoon ragout into center of platter. Sprinkle with parsley mixture and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 495g (17.5 oz)
Amount per Serving
Calories 74723% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 297mg 12%
Total Carbohydrate 40g 40%
Dietary Fiber 8g 30%
Sugars g
Protein 48g
Vitamin A 149% Vitamin C 85%
Calcium 8% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
 

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