Piedmontese ragout with vegetables and risotto

90 min
Type of dish: Main course, Meats, Rices, Vegetables
Temperature: Hot
Cuisine type: Italian cuisine
Seasonal period: All year
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Chuck 1.25 kg
Garlic, bulb 1.25 ud
Carrots 0.125 kg
Onion 0.125 kg
Leek 0.4 ud
White wine 0.05 l
Table salt 0.015 g
Olive oil 0.125 l
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.45 ud
Bones 0.225 kg
Red wine 0.038 l
Water 0.75 l

For this recipe, the following elaborations are needed:


  • The meat season with salt and pepper and sauté.
  • Remove the excess fat and sauté the vegetables, add the meat and leave to sweat, pour over the white wine and leave to reduce, cover the meat with the stock. Let cook until the meat is tender and the vegetables are soft.
  • Season with salt and adjust the thickness if necessary,add the concassé tomato, cover and keep warm for service.


  • Serve with risotto and vegetables.
Nutritional information (1 portion)
Fiber 20.96 g
Saturates 35.19 g
Monounsaturated fatty acids 58.25 g
Polyunsaturated fatty acids 10.51 g
Cholesterol 209.22 mg
Calcium 559.42 mg
Iron 12.41 mg
Zinc 11.06 mg
Vitamin A 1821.0 ug
Vitamin C 116.55 g
Folic acid 409.71 ug
Salt (Sodium) 1721.76 mg
Sugars 43.7 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.