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Veal Ragu with Campanelle Recipe

Veal Ragu with Campanelle

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (29)

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Average Rating:

Total Reviews: 29

Showing 21-29 of 29

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  • on February 02, 2006

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    I made this in the summer and I'm telling you this was so delicious, I wanted to take a bath in it!

    I don't want to spoil my friends and family so I don't make it too often, but I am making it again this weekend, for the girls!

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  • on June 24, 2005

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    I hate cooking and usually end up never making it right. But this was easy and good. Instead of the ground veil I accidentily bought veil slices which worked out just as good.

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  • on June 22, 2005

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    Definitely a keeper -- and one of Rachel's best. I didn't have crushed tomatoes, so I used a can of petite diced, about 2 T of tomato paste, and Riesling. Instead of campannelle, I used whole wheat twists, and I can't imagine it any other way. I will be making this again and again. Thanks, Rach!

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  • on January 06, 2005

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    This was so easy and of course quick. The kids ate it up and asked for thirds. The next day this is even better!

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  • on November 26, 2004

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    This is a very good, full-flavored sauce.

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  • on October 26, 2004

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    I replaced the veal with ground turkey and it was great.

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  • on October 20, 2004

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    This is a wonderful, flavorful, and quick pasta sauce.

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  • on September 07, 2004

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    I could'nt find campanelle so I served de ragu over spaghetti

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  • on June 24, 2004

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    I make this dish ALL the time, both for week night dinners and for company because it is such a hit. Great depth to the flavors. I often use a couple of dollops of homemade (frozen pesto instead of basil, especially in the winter. It's easy, easy, and delicious.

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