Veal Ragout

2 oz. Olive oil

1/2# Smithfield ham, minced

1 yellow onion, minced

2 carrots, minced

5 stalks celery, minced

5# veal stew meat

2 cups dry  white wine

1 qt. chicken stock

2 qts. Crushed tomato

Salt and pepper to taste

Method:

1. Sweat ham, onions, carrots and celery in olive oil for 10 minutes over med-low heat until onions are translucent.

2. Add white wine and simmer until reduced dry.

3. Add chicken stock and bring to a boil.

4. Add tomato and bring to boil, reduce to simmer.

5. Cook until meat is tender and shreds easily.

6. Season with salt and pepper.

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