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Chicken-Veal Ragu with Sweet Potato Zoodles


I created this meat ragu using a combo of veal and chicken and serving it over some delicious sweet potato zoodles. I cut out the traditional tomato sauce I would usually use in a ragu and replaced it with a lighter sweet wine sauce that makes this whole dish perfect for those hot summer nights. For the record, this is also delicious served cold over a lettuce salad.


1. In a large skillet, heat two tablespoons olive oil. Add onions and mushrooms. Sauté for four to five minutes, until soft.
2. Add the meat and spices, and mix well with the onions and mushrooms. Sauté for another eight to 10 minutes.
3. Add wine to the meat mixture and let it cook down at a simmer for another five to six minutes.

Remove meat from pan and set aside.

5. In the same pan (no need to rinse), toast the almonds on high heat for about 45 to 60 seconds, until slightly browned. Then add remaining two teaspoons olive oil and the sweet potatoes.
6. Using tongs, mix everything together and cook sweet potatoes until slightly softened, one to two minutes.
7. Return chicken mixture to the pan. Toss everything together and heat up for a minute. Serve with garnish of fresh basil or mint.