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Veal Ragù with Porcini

Food & Wine
  • minutes
  • Serves 6

INGREDIENTS

2 1/2

lbs Veal shoulder, boneless

1

Carrot, large

2

Garlic cloves

2

Onions, small

6

Sage, leaves

1/2 cup

Beef stock or low-sodium broth

1

Polenta

1/4 cup

All-purpose flour

1

Pepper, Freshly ground

1

Salt

1/4 cup

Olive oil, extra-virgin

2 tbsp

White wine vinegar

1/4 cup

White wine, dry

1/3 cup

Dried porcini