Veal Ragu

A whole number of celebrity chefs have done their best to change the country's opinion on eating veal. The latest of which was Jimmy Doherty with his series 'Jimmy and the Giant Supermarket'. Still, the British public think it's 'cruel to eat veal'. The truth is it's cruel not to eat it. If there was a thriving market for British rose veal, these poor veal calves would not be shot senselessly at birth but would be reared for purpose under much higher welfare standards then outside the UK. Read the facts from Jimmy here.

I have long been a fan of veal, especially as it favours very well on a low fat diet such as WeightWatchers. It's not cheap by any means, in fact veal escalopes are the same price £29.99) per kilo as fillet steak at my local butchers. I am beginning to find that it is becoming much more accessible in the supermaket. Shame Tesco did not see Jimmy's veal meatballs as a viable product for the mass market, but Waitrose and Sainsburys offer veal products at reasonable cost. In any case, I am always a sucker for a reduced item as in the freezer it goes till I am ready to knock something scrummy up with it!

You'll need for 5 adults or 4 adult portions and 2 kids:

• 2 tsp olive oil
• 1 small onion, finely diced
• 1 large carrot, finely diced
• 1 stick celery, finely diced
• 1 400g tin chopped tomatoes
• 500g veal mince (always use British rose veal)
• 475g pasta, tagliatelle, fettucine or spaghetti (that's 95g per person)
• 2 tbsp tomato puree
• Handful fresh basil
• Seasoning
• Pinch of sugar
• A chicken stock cube or liquid chicken stock

Method:

In a large non-stick frying pan add the olive oil and saute the onions on a low heat. Add the celery and carrots and continue to soften in the pan. Add some of the chicken stock if a little dry.

After a good 10 minutes or so when the vegetables are soft, turn up to a high heat and add the meat and brown all over. Add the tinned tomatoes, tomato puree. Fill up the tin from the tomatoes with chicken stock or water. Slowly add half of this liquid with the stock cube or liquid concentrate.

Stir well, turn down to a simmer and allow to cook slowly for 20 minutes. Season with salt and pepper to taste and add a pinch of sugar.  Finish with the freshly chopped basil.

Cook the pasta according to the packet instructions, drain and toss into the sauce. Serve in pasta bowls with plenty of parmesan cheese to serve.

WeightWatchers ProPoints Per Serving: 13