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Veal and Sage Ragout


  • 1kg veal sliced thinly

  • 1 brown onion, finely chopped

  • 1 stick of celery, finely chopped

  • 1 crushed clove of garlic

  • ½ bunch of sage

  • 300ml white wine

  • 500ml of mix Vegeta Chicken stock

  • 300ml cream

  • Salt and pepper

  • Olive oil


  • 1.

    Fry veal in a hot pan with a splash of oil until completely sealed, toss in the onion celery and garlic and fry for one minute then pour in the white wine and bring to a boil.

  • 2.

    Once the wine has boiled pop in the sage leaves, cover with chicken stock and simmer for 30-40 minutes.

  • 3.

    Pour in the cream and bring the ragout to a boil and reduce until nicely thick (this will take about 10 minutes), check for seasoning and add salt and pepper if needed.

  • 4.

    Serve with gnocchi and shaved parmesan.


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