|
Veal Ragu with Campanelle
Ingredients:
2 TBSP extra-virgin olive oil
1 1/4 pounds ground veal
1 carrot, chopped
1 onion, chopped
2 garlic cloves, 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 can (28 oz.) crushed tomatoes
12-15 fresh basil leaves, torn or shredded, plus extra for garnish
1 pound campanelle pasta, ( or rigatoni ) cooked to al dente
Grated parmesan, plus 1/2 cup for passing at the table
Preparation:
Heat a large deep skillet over medium high heat. Add oil and veal and brown for 2-3 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, 1-2 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 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 plastter with additional basil tops.
Makes 6 servings
|
