Name: Veal Ragu with Campanelle
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Cuisine: italian
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

Directions

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.

On Tonight

Veal Ragu with Campanelle

Categories:

Related Pages