Ragu Villa Delia

This is my favourite ragu recipe and the base for many a pasta dish!

  • 1K ground veal

  • 1/2 red onion

  • parsley, sage, rosemary

  • 2 garlic cloves

  • 2 celery stalks

  • 1 cup white wine

  • 100g tomato paste

  • sea salt and pepper

  • 250 ml stock

Sauté the onion, garlic, celery, parsley, sage, and rosemary until the onions are soft and translucent. Add the veal simmer for 20 minutes. Add the wine and tomato paste and increase the heat to evaporate the wine. Add the stock and simmer on medium low for 30 mins.


ragu-alla-bolognese-77978-1.jpeg
Sauces + Condiments, entreesdanielle acken