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Veal Ragu With Campanelle Pasta

fast.cook's picture
Ingredients
  Extra-virgin olive oil 2 Tablespoon
  Ground veal 1 1⁄4 Pound
  Carrot 1 , chopped
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), chopped
  Bay leaf 1 (Fresh Or Dried)
  Ground black pepper To Taste
  Salt To Taste
  Dry white wine 1⁄2 Cup (8 tbs)
  Beef broth/Chicken/vegetable broth 1⁄2 Cup (8 tbs)
  Canned crushed tomatoes 28 Ounce (1 Can)
  Basil leaves 15 , shredded or torn
  Campanelle pasta 1 Pound, cooked al dente (Curly Small Lasagna Shapes)
  Parmigiano reggiano cheese 1⁄2 Cup (8 tbs) (Plus Some For Passing At Table)
Directions

GETTING READY
1) Cut the vegetables, as desired.

MAKING
2) In a large deep skillet, heat oil over medium-high heat.
3) Add veal and brown for 2-3 minutes.
4) Add onion, bay leaf, carrot and garlis and season with pepper and salt.
5) Let the veggies become soft and flavrs to mingle by cooking the mixture for 4-5 minutes.
6) Add white wine to deglaze the pan and cook for 1-2 minutes.
7) Stir in broth and cook on medium-low heat.
8) Add tomatoes and let the sauce boils.
9) Simmer the ragu sauce until served.
10) Add spinach and basil in the sauce and let the spinach to wilt.
11) Remove the bay leaf from sauce and discard.
12) Toss cooked hot pasta with cheese and combine it into veal ragu sauce.

SERVING
13) In a large serving bowl or platter, serve the hot veal ragu sauce with pasta.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pasta
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
4

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