Veal and Vegetable Ragout

Veal and Vegetable Ragout

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4-5 cloves of fresh garlic, sliced
3 small or 1 big onion, sliced
1 yellow bell pepper, cut into chunks
3 tbsp olive oil
1 lb ground veal
1 aubergine, cut into chunks
2 courgettes, cut into chunks
1/2 lb mushrooms, halved
2 tbsp fresh basil, chopped
1 tbsp fresh oregano, chopped
Salt and pepper
1 can diced tomatoes


Saute the garlic, onion and bell pepper in the olive oil until the onions are just soft.  Add the veal and continue to saute until the meat is no longer pink.  Add the aubergine and saute for 3 minutes.  Add the courgettes and saute for another 3 minutes.  Add the mushrooms and saute for 2 minutes.  Add the basil, oregano, salt, pepper and tomatoes, blending well, then simmer for about 5 minutes or until the vegetables are tender but still firm.