After three to five hours in the slow cooker, this dish will be ready to enjoy over pasta and sprinkled with parsley. This healthy dinner entrée is a great option for any night of the week.

Recipe by Oxmoor House September 2012


Credit: Oxmoor House

Recipe Summary

8 servings (serving size: 1 cup pasta, 1 cup ragout, and 3/4 teaspoon parsley)


Ingredient Checklist


Instructions Checklist
  • Cut veal into 1-inch cubes. Sprinkle paprika, pepper, and salt over veal.

  • Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add half of veal; sauté 4 minutes or until browned. Place browned veal in a 6-quart electric slow cooker. Repeat procedure with 1 teaspoon oil and remaining veal. Add wine to skillet; cook 1 minute, scraping pan to loosen browned bits. Pour over veal in slow cooker.

  • Heat skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add leek and garlic; sauté 3 minutes. Spoon leek mixture over veal in slow cooker.

  • Place flour in a small bowl; gradually add broth, stirring until well blended. Pour broth mixture into slow cooker. Add carrot, thyme sprigs, and bay leaf; stir well. Cover and cook on LOW for 3 to 5 hours or until veal is tender. Discard thyme sprigs and bay leaf. Serve veal mixture over pasta; sprinkle with parsley.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit


Cooking Light Slow Cooker Tonight

Nutrition Facts

451 calories; fat 5.4g; saturated fat 1.3g; mono fat 2.1g; poly fat 0.9g; protein 40.2g; carbohydrates 56.6g; fiber 4.8g; cholesterol 111mg; iron 4.2mg; sodium 407mg; calcium 58mg.