Food Network: Veal Ragu with Campanelle

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Veal Ragu with Campanelle
Recipe courtesy Rachael Ray

Ingredients
2 tablespoons extra-virgin olive oil, 2 turns of the
pan
1 1/4 pounds ground veal
1 carrot, chopped
1 onion, chopped
2 cloves garlic, chopped
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1/2 cup white wine
1/2 cup beef, chicken or vegetable broth
1 (28-ounce) can crushed tomatoes

12 to 15 leaves fresh basil, torn or shredded, plus extra for garnish
1 pound campanelle pasta, curly small lasagna shapes, cooked to al dente
Grated Parmigiano, plus 1/2 cup plus some for passing at the table

Instructions
Heat a large deep skillet over medium high heat. Add
oil and veal and brown for 2 or 3 minutes. Add carrot, onion, garlic and bay,
season with salt and pepper, then cook mixture 4 or 5 minutes more, stirring
frequently, to soften veggies and combine flavors. Deglaze the pan with 1/2 cup
white wine, scraping up all the good bits from the bottom of the pan. Cook the
alcohol out of the wine, 1 or 2 minutes. Add broth to the skillet and reduce heat
to medium low. Stir in tomatoes and bring sauce to a bubble. Simmer sauce until
ready to serve. Add torn basil and wilt the leaves into the hot sauce. Remove bay
leaf from the sauce. Toss hot cooked pasta with 1/2 cup, a couple of handfuls,

grated cheese. Combine hot pasta and cheese with the veal ragu in a large serving
bowl or platter. Serve with extra cheese for topping. Garnish platter with
additional basil tops.