Veal Ragù with Olives

Ingredients:

600 g veal shoulder, boneless
350 ml beef stock
150 ml Languedoc red wine
10 black Kalamata olives, pitted
5 shallots
3 cloves garlic
2 carrots
2 tablespoons oil
½ celery
1 tablespoon tomato paste
bay leaf
rosemary
salt and pepper

 

Heat the oil in a pan and sauté the veal cut into cubes until nicely browned. Remove the veal from the pan and set aside. In the same pan, sauté the shallots and garlic, along with the chopped carrots and celery. Add the tomato paste and wine. Cook until some of the wine evaporates. Pour the beef stock and add the bay leaf, rosemary, salt, and pepper. Return the veal to the pan, cover, and let it simmer on low heat for about 1 hour and 15 minutes. Add halved olives to the pan, then cook for 15 minutes. Serve with boiled potatoes or your preferred side dish.

Enjoy your meal!