Bigalora's veal and artichoke ragu - FOX 35 News Orlando

Bigalora's veal and artichoke ragu

Posted: Updated:
Get this recipe courtesy of Chef Frank Olbrantz from Bigalora, one of the many eateries taking part in Royal Oak Restaurant Week happening now through April 6, 2014.

Ingredients
Veal top round 2 to 5 pounds
4 carrots
4 white onions
6 ribs of celery

Directions
Fine chop on all veggies
1 liter of water
3 cups white wine
Salt and pepper to taste
Covered and braised for 15 hours at 250 degrees
After cooked, small dice meat 
Finish pasta dish with parsley and Italian cheese
Powered by WorldNow

35 Skyline Drive
Lake Mary, FL 32746

Phone: (407) 644-3535
News Tips: (866) 55-FOX35

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices