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Continental Veal Ragout with Spaghetti

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Pineapple Pieces
  • 225g thin spaghetti
  • 1 tablespoon butter
  • ¼ cup chopped red capsicum
  • 1kg boneless veal
  • 3 carrots
  • 2 stalks celery
  • 1 onion
  • 1 cup chopped skinned tomatoes
  • ½ cup dry white wine
  • ½ cup veal stock or water
Measurements guide

Product used

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Pineapple Pieces
  • 225g thin spaghetti
  • 1 tablespoon butter
  • ¼ cup chopped red capsicum
  • 1kg boneless veal
  • 3 carrots
  • 2 stalks celery
  • 1 onion
  • 1 cup chopped skinned tomatoes
  • ½ cup dry white wine
  • ½ cup veal stock or water
Measurements guide

Product used

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Pineapple Pieces
  • 225g thin spaghetti
  • 1 tablespoon butter
  • ¼ cup chopped red capsicum
  • 1kg boneless veal
  • 3 carrots
  • 2 stalks celery
  • 1 onion
  • 1 cup chopped skinned tomatoes
  • ½ cup dry white wine
  • ½ cup veal stock or water
Measurements guide

Method

Drain pineapple pieces and brown in butter. Cook and drain spaghetti, add pineapple pieces and butter. Line heatproof serving dish with this.

 

Cook chopped carrots, celery and onion in oil until beginning to brown. Add cubed veal, season to taste with salt, pepper and chopped marjoram. Add tomatoes, wine and stock. Simmer until veal is tender. Thicken if you wish with 1 tablespoon cornflour blended in ¼ cup cold water.

 

Serve very hot over the hot pineapple and spaghetti. Sprinkle veal with chopped parsley.

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