Veal And Olive Ragù With Pappardelle Recipes

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PAPPARDELLE WITH VEAL AND PORK RAGU



Pappardelle with Veal and Pork Ragu image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 18

1 tablespoon olive oil
4 ounces pancetta, diced
1 tablespoon unsalted butter
12 ounces shiitake mushrooms, woody stems removed and discarded, caps sliced
1 small onion, diced
1 small carrot, diced
1 celery rib, diced
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground pepper
1 large tomato, diced
8 ounces ground veal
8 ounces ground pork
2 tablespoons tomato paste
1/2 cup white wine
1 (28-ounce) can San Marzano whole tomatoes
1 pound dried pappardelle pasta
1/2 cup heavy cream
3 tablespoons thinly sliced basil leaves

Steps:

  • 1. In a large pot, heat the oil over medium-high heat. Add the pancetta and cook, stirring, until lightly browned, about 2 minutes. Lower the heat to medium and add the butter. Stir in the mushrooms, onions, carrots, celery, thyme, and salt and pepper to taste. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the diced tomato and cook until soft, about 5 minutes more.
  • 2. Increase the heat to medium-high and add the veal and pork. Cook, breaking up the meat with a spoon, until it is no longer pink. Add the tomato paste and cook, stirring, 2 to 3 minutes. Add the wine and cook until the wine is reduced by half. Add the canned tomatoes, reduce the heat to medium, and simmer, uncovered, 40 minutes; stir occasionally and adjust the heat if necessary so the sauce simmers gently.
  • 3. When ready to serve, cook the pasta according to package directions. Drain. Meanwhile, stir the cream into the sauce, lower the heat, and cook 5 minutes more. Season the sauce with salt and pepper. Add the pasta to the sauce and mix well. Serve garnished with basil.

VEAL RAGU WITH CAMPANELLE



Veal Ragu with Campanelle image

This recipe tastes like a meeting of Osso Buco and Lasagna Bolognese, yet it's made on the stovetop. Campanelle is a ruffled pasta that resembles small lasagna noodles. I find this cut in imported brands, such as Barilla. If you cannot find campanelle, any curled short pasta or rigatoni pasta may be substituted.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/4 pounds ground veal
1 carrot, chopped
1 onion, chopped
2 cloves garlic, 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 (28-ounce) can crushed tomatoes
12 to 15 leaves fresh basil, torn or shredded, plus extra for garnish
1 pound campanelle pasta, curly small lasagna shapes, cooked to al dente
Grated Parmigiano, plus 1/2 cup plus some for passing at the table

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 AND OLIVE RAGù WITH PAPPARDELLE



Veal and Olive Ragù With Pappardelle image

Make and share this Veal and Olive Ragù With Pappardelle recipe from Food.com.

Provided by Redsie

Categories     Veal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 17

salt
1 lb pappardelle pasta, flat pasta or 1 lb other wide flat pasta
2 tablespoons extra virgin olive oil (EVOO)
1 tablespoon butter
1 1/2 lbs ground veal
pepper
1 onion, finely chopped
2 garlic cloves, finely chopped
2 sprigs rosemary, finely chopped
2 tablespoons tomato paste
1 cup pitted large green olives, coarsely chopped
1/2 cup dry white wine
1 cup beef broth
1/3 cup finely chopped flat leaf parsley
2 teaspoons finely grated lemon peel
1/2 cup grated pecorino romano cheese, plus more
pecorino romano cheese, for passing around the table

Steps:

  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain.
  • While the pasta is working, in a large, deep skillet, heat the oil, 2 turns of the pan, over medium-high heat.
  • Add the butter to melt, then add the veal and season with salt and a little pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.
  • Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in the rosemary and tomato paste and cook for 2 minutes, then stir in the olives and heat through for 1 minute. Stir in the wine, scraping up the browned bits from the bottom of the pan, for 1 minute. Stir in the beef broth and parsley and simmer for 2 minutes. Stir in the lemon peel.
  • Add the pasta to the sauce and stir in 1/2 cup cheese. Serve hot with extra cheese.

Nutrition Facts : Calories 568.4, Fat 18.9, SaturatedFat 5.7, Cholesterol 98.2, Sodium 658.1, Carbohydrate 61.5, Fiber 3.9, Sugar 3.8, Protein 33.2

PAPPARDELLE WITH VEAL AND MUSHROOM RAGU RECIPE - (5/5)



Pappardelle with Veal and Mushroom Ragu Recipe - (5/5) image

Provided by á-2053

Number Of Ingredients 17

3/4 lb. pappardelle
3 Tbs. olive oil
2 oz. salt pork, cut into fine dice
1 onion, chopped finely
1 carrot, chopped finely
1 rib celery, chopped finely
1 lb. boneless veal shoulder,cut into 1/4 in. cubes
1/2 cup dry white wine
1 cup chicken stock
3 1/2 cups canned tomatoes with their juice, chopped (28 oz. can)
1 1/4 tsp. salt
1 Tbs. chopped fresh sage or 1 tsp. dried
3 Tbs. butter
1/2 lb. cremini or other mushrooms, cut into thick slices
2 Tbs. lemon juice
1/2 cup chopped fresh flat parsley
freshly ground black pepper

Steps:

  • In a large pot, heat the oil over moderate heat. Add the salt pork, onion, carrot and celery. Cook, stirring occasionally, until the vegetables are soft and starting to brown, about 8 minutes. Increase the heat to moderately high. Add the veal and cook until brown on all sides, about 5 minutes. Add the wine and cook until almost evaporated. Add the chicken stock and tomatoes with their juice, 1 tsp. salt, 1/4 tsp. pepper, and the dried sage, if using. Reduce the heat to low. Simmer the ragu , partially covered, until the veal is very tender, about 1 1/2 hours. In a large frying pan, melt the butter over moderately high heat. Add the mushrooms, the remaining 1/4 tsp. salt and 1/8 tsp. pepper. Cook, stirring occasionally until brown, about 5 minutes. Add the lemon juice. Stir the fresh sage, if using, the mushrooms, the parsley into the ragu. Cook the pappardelle in boiling, salted water until just done, about 12 minutes. Drain and return the pasta to the pan. Add the veal ragu and toss, serve with parmesan.

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