Heat 1 tablespoon oil in a large pan over a medium heat. SautÃ© the onion and celery, stirring occasionally, for 5 minutes or until softened. Spoon onto a plate and set aside.
Return the pan to the heat and increase the temperature to high. When hot, add the remaining oil and warm through for a few seconds before adding the veal. Fry for 8-10 minutes, stirring very occasionally, until well browned.
Return the onion and celery to the pan and stir in the flour. Add the wine, bay leaves, stock and 250 ml boiling water. Bring to the boil, reduce the heat and leave to simmer for about 1 hour, uncovered, or until reduced slightly, adding a splash of extra boiling water if the mixture starts to look dry. Remove the bay leaves. Season to taste.
Serve with hot Saffron Tagliatelle pasta and a generous amount of finely chopped fresh flat leaf parsley and grated Parmigiano Reggiano cheese.
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