Ragu Of Veal, Tomato And Wild Oregano, Hand Cut Rigatoni, Salsa Vérde Recipe

Ragu Preparation

1. 1

   Sauté the Vegetables

   In a large pot, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.

2. 2

   Brown the Veal

   Add the cubed veal to the pot and cook until browned on all sides, about 8-10 minutes.

3. 3

   Add Garlic and Tomatoes

   Stir in the minced garlic and cook for 1 minute. Then, add the crushed tomatoes, dried wild oregano, salt, and pepper. Bring to a simmer.

4. 4

   Simmer the Sauce

   Reduce the heat to low and cover the pot. Let the ragu simmer for at least 1 hour, stirring occasionally, until the veal is tender and the flavors are well combined.