Over the course of the year, I am continuously traveling for work or in the office collaborating with my team on new collections so once the holidays set in, I enjoy taking this time to be at home with my wife and children, celebrating and taking part in our treasured family traditions.
One of my favorite holiday traditions is making my delicious Italian veal ragu. It’s a chance to share something special with those I love as it’s a recipe that has been passed down from my mother’s side of the family for years. Our entire extended family comes over to catch up and enjoy a plate (or two) while we sip my favorite wine, Franciacorta, and my children and their cousins open their presents.
Here is the recipe in hopes I can inspire a similar tradition for you and yours.
- Combine 4-5 tbsp. olive oil, 5 tomatoes, half of a small onion (coarsely chopped) and a quarter of a carrot (chopped) in a saucepan, and cook over low heat.
- In a separate pan, cook 2-3 scallions (finely chopped) half of a small onion (coarsely chopped), a quarter of a carrot (chopped), and half of a celery stalk (chopped), over low heat.
- When onion begins to brown, add 1 lb. ground veal and 1/3 lb. minced chicken livers. Add 1 glass of white wine; cook until wine evaporates.
- Stir in tomato sauce, cover, and cook at least one hour. Add salt, pepper, and butter to taste.