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ALL-IN-ONE VEAL BOURGUIGNON
Grain Fed veal, Milk Fed Veal
One package of Fontaine Family stewing veal cubes
30 mL (2 tbsp.) vegetable oil
15 mL (1 tbsp.) butter
1 onion, chopped
2 cloves of garlic, chopped
1 (227-g tray) of button mushrooms, sliced
2 medium carrots, thickly sliced, angled
2 stalks celery, thickly sliced, angled
1 L (4 cups) beef broth
500 mL (2 cups) red wine
125 mL (1/2 cup) tomato paste
12 pearl onions, peeled
Salt and pepper to taste
2 bay leaves
250 g (1/2 lb.) egg tagliatelle
45 mL (4 tbsp.) chopped parsley
Preheat oven to 200°C (400°F).
In a large casserole dish (or large ovenproof pan), heat oil and butter over high heat. Sear the veal cubes on all sides.
Add onion, garlic, mushrooms, carrots and celery stalks.
Pour in broth, wine, tomato paste and pearl onions.
Add salt and pepper to taste. Mix well.
Cover and cook in the oven for 2 hours.
Add tagliatelle and mix. Cover and continue cooking for 10 to 15 minutes or until the pasta is al dente. Pasta must be well covered with broth to cook.
Remove from heat and add fresh parsley.
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