Summary

Ingredients

• 15 g porcini mushrooms, dried
• 1 medium onion (s)
• 1 sprig rosemary
• 6 leaves sage
• 1 bunch flat-leaf parsley
• 800 g veal, (raout)
• salt and pepper
• 2 tablespoon butter for frying
• 1 tablespoon tomato paste
• 2 dl red wine
• 200 g tomato (s), chopped (small can)
• 2 dl meat broth

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Instructions

1. Soak the boletus in warm water for about 15 minutes.
2. Then rinse thoroughly under running water and squeeze out well. Chop coarsely.
3. Peel the onion and chop finely. Also chop the rosemary needles, sage and parsley.
4. Season the veal ragout with salt and pepper. Sear portions in the hot clarified butter in a casserole. Take out of the pan.
5. Sauté the porcini mushrooms, onions and herbs in the roasting tray. Add tomato paste and roast briefly. Deglaze with the red wine. Add the meat again and bring to the boil. Then pour in tomatoes and broth. Cover the ragout and stew very softly on a low fire for almost 2 hours.
6. Finally, season the sauce with salt and pepper.
7. Spaetzle or noodles go very well with it.