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Veal Ragout

This update on the French classic features tender veal, lovingly braised in a creamy sauce producing a deep, savory flavor. The vegetal flavors of leeks, carrots, onions, and mushrooms are the perfect complement for the richness of the veal. Serve with pasta or rice, or even bake with a puff pastry top for a gourmet take on pot pie. Ooh la la. 32 oz., serves 2-4.


SALE $29.95

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Item #: VBL32

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Nutritional information here

Conventional oven: Thaw pouch under refrigeration overnight. Preheat oven to 375F. Cut open the pouch and place the Veal Ragu in a small baking pan. Discard the plastic pouch. Place baking pan in the oven for 22-25 minutes or until the veal reaches an internal temperature of 165F Carefully remove the baking pan from the oven and place the Veal Ragu onto a plate.

Boil (from frozen): Bring 3-4 quarts of water in large pot to boil. Add pouch to boiling water. When water returns to boil, reduce heat so the water is just simmering. Simmer 15-25 minutes, stirring occasionally, or until the veal reaches an internal temperature of 165F.


Water, Onion, Heavy Cream (Cream, Carrageenan, Mono- & Di-glycerides, Polysorbate 80), Veal, Pearl Onions, White Mushrooms, Green Beans, Carrots, Leeks, Celery, Salt, Veal Glace (Veal Stock (Veal Bones, Water), Roux (Made of Wheat Flour and Veal Fat), Modified Food Starch, Mirepoix Stock (Made of Carrot, Celery, and Onion Stocks), Red Wine, Beef Stock, Tomato Paste, Salt, Celery Stock, Carrot Stock], Modified Food Starch, Beef Base (Beef Stock, Natural Flavor, Beef Fat, Salt), Butter (Pasteurized Cream, Natural Flavoring), Wheat Flour, Lemon Puree Concentrate, Black Pepper.

Contains: Milk, Wheat

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