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Chef Gabriele Paganelli's veal ragu is made in house in the classic Italian tradition. Ground veal is added to his famous tomato sauce with celery, carrots, and onions and then slowly cooked resulting in a meaty and flavourful ragu.

We source our veal from local Wellington County farms in Guelph, Ontario. Their veal is ethically sourced, humanely raised and given vegetarian feed without the use of antibiotics, hormones or steroids.

Veal Ragu
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