Veal Bolognese Sauce (Ragù alla bolognese)

Ingredients

• 300 g (2/3 lb) of ground Quebec Veal
• 1 slice of smoked beef brisket, 100 g (3.5 oz) or 2 slices of bacon, 1 cm (1/2 in.) thick
• 1 onion finely chopped
• 1 carrot finely sliced
• 2 celery sticks finely chopped
• 125 ml (1/2 cup) Italian red wine*
• 350 ml (1 1/2 cup) prepared concentrated veal stock
• 75 ml (1/2 of 156 ml can) tomato paste
• 50 ml (3 tbsp or 1/4 cup) cream
• Oil or butter in sufficient quantity

*You can replace red wine with:

• 60 ml (1/4 cup) beef broth
• 15 ml (1 tbsp) balsamic vinegar
• 5 ml (1 tsp) sugar

Preparation

(Select the desired cooking method)

Stove top

1. In a pan, on high, heat a little bit of oil and fry the smoked beef or bacon.
2. Then, add onion, carrot and celery.
3. When the vegetables start changing colour, add the ground veal and cook until the meat has completely lost its pinkish colour.
4. Deglaze the pan with red wine, add veal stock and tomato paste and bring to a boil.
5. Lower heat and simmer until desired consistency.
6. Five minutes before the end of cooking, add cream and mix well.

Slow cooker/crock pot

1. In a pan, on high, heat a dash of oil and fry the smoked beef or bacon.
2. Then, add onion, carrot and celery.
3. When the vegetables start changing colour, add the ground veal and cook until the meat has completely lost its pinkish colour.
4. Place in the slow cooker and add the remaining ingredients, except the red wine.
5. Mix all the ingredients well and cook on low for 8 to 10 hours.
6. Add red wine and simmer uncovered for approximately 15 to 20 minutes to let the alcohol evaporate.