69
      Sunday
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      Monday
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      Tuesday
      86 / 68

      VEAL BOLOGNESE, 8/2/12

      Michael Jones{}

      Salut Bistro

      {}

      2 lbs. ground veal

      2 cups small diced yellow onions

      1 cup small diced carrots

      1 cup small diced celery

      Cook ingredients medium heat until meat is cook thoroughly.{} Strain off the liquid and add back to your stock pot and add the following ingredients:

      3 14 oz. cans of diced tomato with juice

      1 cup of red wine

      1/3 cup of balsamic vinegar

      2 tablespoons of Italian seasoning

      1 tablespoon of kosher salt

      2 teaspoons of black pepper

      Let simmer for 2 hours on low heat. When finished add a cup of fresh Italian parsley.{} This can go over any pasta desired.

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