Bigalora's veal and artichoke ragu - Los Angeles News | FOX 11 LA KTTV

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.

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

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

1999 S. Bundy Dr.
Los Angeles CA 90025

Main: (310) 584-2000
News Tips? (310) 584-2025

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