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Corzetti Pasta With Veal Ragu

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Ingredients
  Dried porcini mushrooms 1 Ounce
  Hot water 3 Cup (48 tbs)
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Sweet onion 1 , cut into 1/2-inch dice
  Carrots 2 Medium, cut into 1/2 -inch dice
  Celery rib 1 Medium, cut into 1/2 inch dice
  Veal shanks 1 1⁄2 Pound, cut into 2-inch pieces and bones reserved (Two shanks, 3/4-pound each, about 1 1/2 inches thick)
  Salt To Taste
  Freshly ground black pepper To Taste
  All purpose flour 2 Tablespoon (for dusting)
  Dry red wine 1 Cup (16 tbs)
  Canned peeled italian tomatoes 14 Ounce, crushed by hand (1 can)
  Marjoram sprig 1 (plus 1 1/2 teaspoons chopped leaves)
  Corzetti/Pappardelle 1 Pound
  Shaved parmigiano reggiano cheese 2 Tablespoon (for serving)
Directions

1. In a large heatproof glass measuring cup, soak the dried porcini in the hot water until softened, about 15 minutes. Using a slotted spoon, scoop out the mushrooms and squeeze them to release excess liquid back into the cup. Chop the mushrooms. Reserve the soaking liquid.
2. Meanwhile, in a large enameled cast-iron casserole or Dutch oven, heat 2 tablespoons of the olive oil. Add the diced sweet onion, carrots and celery and cook over moderate heat, stirring frequently, until the vegetables are softened, about 6 minutes. Use a slotted spoon to transfer the softened vegetables to a plate.
3. Add the remaining 2 tablespoons of olive oil to the casserole. Season the veal shanks with salt and pepper and dust with flour. Add the veal shanks and reserved bones to the casserole and cook over moderately high heat, turning once, until browned on both sides, about 10 minutes. Add the red wine and cook, stirring with a sturdy wooden spoon and scraping up any browned bits from the bottom of the casserole, until the wine has nearly evaporated, about 5 minutes.
4. Return the softened vegetables to the casserole. Add the crushed tomatoes, marjoram sprig and chopped porcini. Slowly pour in 2 cups of the porcini soaking liquid, stopping just before you reach the grit. Season with salt and black pepper and bring to a boil over high heat. Cover the casserole and simmer over very low heat until the veal is completely tender, about 2 hours. Scoop the marrow from the bones and stir it into the ragu. Discard the bones and marjoram sprig and stir in the chopped marjoram leaves.
5. Bring a large pot of salted water to a boil over high heat. Add the corzetti to the boiling water, stir once or twice and cook until the pasta is just al dente. Drain the corzetti well and add them to the ragu. Toss gently to coat the pasta with the veal ragu. Spoon the pasta and sauce into deep bowls and serve, passing the shaved cheese at the table.

Recipe Summary

Method: 
Boiled
Ingredient: 
Veal

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