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Veal ragu with caramelized onions

Mοσχαράκι ραγού 1

Cover the food and cook in the oven at 180° C for 1 hour and 40 minutes. Uncover, and continue cooking for another 10 minutes. Alternatively, cook in a pot for about 2 hours. In both cases, add water if necessary.

YOU WILL NEED

Meatball

Dry beef

Caramelized onion

MATERIALS

1kg beef shoulder (cut into small cubes)

15g Beef Dry Marinade Dry (Art. 51007)

300g Meatball Sauce (Art. 55740)

150g Caramelized Onion (Art.  55129)

150g carrot (cut into cubes)

150g celery (cut into cubes)

50ml water

40ml oil

IMPLEMENTATION

  1. In a bowl, mix the Beef Dry Marinade with the water and the oil. Add the meat and set aside.
  2. Mix the Meatball sauce with the Caramelized Onion and pour the mixture in a fireproof dish. Add the vegetables on top.
  3. Finally put the beef.

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