Bianco Veal Ragu

Serves 4

4 hours

Ingredients

Veal mince 400g

Onion 1, large and finely diced

Carrot 1, large and finely diced

Celery 1 stalk, large and finely diced

Bacon 6 rashers, roughly chopped

Garlic 3 cloves

Milk 400ml

Wine 300ml

Chicken Stock 300ml

Rosemary 3 sprigs

Thyme 3 sprigs

Sage 6 leaves

Cream 100ml

Nutmeg 1/2 tsp

Lemon 1, juice of

Method

1. In a large pan, such as a Le Creuset, heat some oil then gently fry the onions. After they are soft and translucent add the carrot and celery and gently fry for 8 minutes.

2. Add the bacon and garlic and fry gently for a further 5 minutes stirring occasionally.

3. Meanwhile in a separate pan brown the veal mince and use a wooden spatula to break the meat apart. Once brown remove from the heat. and add to the veal to the onion mixture.

4. Add the milk, and on a very low heat gently simmer for 1 hour stirring occasionally. After the hour the milk should have almost entirely evaporated.

5. Now add the wine, chicken stock, rosemary, thyme and sage. Again on a low heat gently simmer for 2 hours or until almost all the liquid has evaporated and the meat is very soft.

6. Remove the thyme, rosemary and sage leaves, and add the cream, nutmeg and lemon juice, along with a teaspoon and a half of salt and 12 grinds of pepper. Stir well and taste for additional seasoning.

7. Serve with pasta of your choice (we like it with pappaerdelle), and a drizzle of truffle oil and sprinkling of parmesan.

8. Eat, and enjoy!