Emilys Veal Ragu With Soft Polenta Recipes

VEAL RAGU WITH CAMPANELLE

Steps:

• 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.

VEAL RAGU WITH GORGONZOLA

Steps:

• Bring the veal to room temperature.
• Heat a Dutch oven or large pot over medium-high heat with the EVOO. Pat dry the veal with paper towels, and add to the pot. Caramelize, brown and crumble the veal. Sprinkle with salt and pepper, the allspice and a few grates of nutmeg. Next add the garlic, carrots, onions, sage and thyme. Cook, partially covered, 8 to 10 minutes, stirring occasionally. Add the tomato paste and stir until fragrant, 1 minute. Add the stock, milk, wine and gorgonzola. Reduce the heat and simmer at a low bubble for 1 hour, stirring occasionally. Cool and store in the refrigerator for a make-ahead meal.
• To serve, heat the ragu over medium heat while you bring a large pot of water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy cooking water before draining. Toss the pasta with the water and half of the sauce. Serve in shallow bowls, topped with the remaining ragu. Pass the grated cheese at the table.

EMILY'S VEAL RAGU WITH SOFT POLENTA

Steps:

• Lightly dust the veal in flour, shaking off any excess.
• Heat 1 tablespoon oil and 2 teaspoon butter in a large deep frying pan over medium high heat and add half the veal and cook for 30 secons each side or until sealed, remove from the pan and set aside and repeat with the remaining oil, butter and veal and set aside.
• Add the onion to the pan and cook, stirring for 2 minutes over medium heat or until softened and then add the garlic and mushrooms and cook, stirring, for 2 minutes or until mushrooms are slightly softened.
• Add carrot, cinnamon, star anise, stock and tomato paste, and stir until combined.
• Return veal to the pan, bring to the boil, then reduce the heat to low and simmer for 10 minutes or until sauce is reduced and veal is tender and stir in the parsley.
• Meanwhile, to make the polenta. place the milk, stock and water in a large saucepan and bring to the boil over high heat and then reduce the heat to medium and then add the polenta in a thin, steady stream, whisking continuously, until smooth.
• Continue to whisk for 2 minutes or until thickened and stir in the cheese and butter, then season to taste.
• Divide the polenta among bowls, then top with the ragu and serve.