Ragu' di vitello recipe

Marinate the veal with the onion, carrot, celery, capsicum, garlic and 50ml of the cooking oil.

Add a quarter of the meat to a hot pot, and seal until golden brown. Add the tomato paste and cook for 5 minutes, then deglaze with the white wine.

Add the remaining meat to the pot and mix well. Cook the meat over a medium flame, until all the juice from meat comes out.

Add the Napoli sauce, stock and red wine. Cook for 3-4 hours until the meat is tender.