First lets address the “ragout” part (which I totally pronounce rag-out in my head). A ragù is a robust meat sauce. A ragout is a stew that contains meat, fish, vegetables or all.
I would say that this fell somewhere between the both. It definitely had a meaty sauce (since I reduced it so much), but started off as a meaty stew.
Tuscan Ragout of Veal with Polenta
(adapted from Falling off the Bone by Jean Anderson)
3 tbsp olive oil
2 lbs boneless veal shoulder
1 yellow onion, chopped
4 garlic cloves, smashed
1 tbsp chopped thyme
1 tbsp chopped rosemary
3 cups red wine (I used Pinot Noir, since it is ALWAYS on hand)
1 can diced tomatoes, with liquid
1/2 can beef broth
salt and pepper to taste
1 1/2 cups cooked polenta
Heat 2 tbsp oil in medium saucepan over high heat. Sear veal until browned for approximately 8 minutes each side. In another saucepan, heat 1 tbsp oil over medium high heat. Saute onions, garlic, thyme, rosemary, and nutmeg for 5-7 minutes. Transfer onion mixture to saucepan.
Add wine, tomatoes and broth. Bring to a boil, reduce heat and simmer for 2 and 1/2 hours. NO LESS. I removed mine at 2 hours and 10 minutes, and it was amazing….except it needed 20 more minutes to braise. Salt and pepper to taste.
Serve with a creamy polenta.
And, of course, when the dish looks amazing, my camera has a dead battery.
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| what will happen to my camera the next time the battery dies on me |
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