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Veal Ragu Pasta
Date added: March 2, 2008
This recipe tastes like a meeting of Osso Buco and Lasagna Bolognese, yet it's made on the stove top. You can use any favorite pasta you like. I like penne because it seems to hold the sauce really well.
- Servings: 6 change
- Calories per serving: 568
- Prep time: 10
- Cook time: 20
Ingredients
- 2 tbsp olive oil
- 1 1/4 pound ground raw veal
- 1 carrots chopped
- 1 cup onions chopped
- 2 garlic cloves minced
- 1 leaf bay leaf
- to taste salt
- to taste black pepper
- 1/2 cup white wine
- 1/2 cup beef stock
- 28 ounce-weight canned crushed tomatoes
- 1 cup fresh basil
- 4 cup dry penne pasta cooked to package directions
- 1/2 cup grated parmesan cheese
Recipe Method
1- Heat a large deep skillet over medium high heat. Add oil and veal and brown for 2 or 3 minutes.
2- 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.
3- 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.
4- 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.
5- 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.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 568 | 28% |
| Fat 15g | 23% |
| Cholesterol 83mg | 28% |
| Sodium 369mg | 15% |
| Carbohydrates 70g | 28% |
Recipe submitted by
Jeremy Mitchell - Ask a question
Jeremy has published nine recipes, rated on average 4.33 out of 5 by three other members.
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