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