PAPPARDELLE WITH VEAL AND PORK RAGU
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 18
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
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
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
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
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)
Provided by á-2053
Number Of Ingredients 17
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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- Season the veal shanks with salt and pepper and dredge them in flour, shaking off the excess. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the veal shanks and cook over high heat, turning, until browned all over, about 15 minutes. Transfer the shanks to a plate.
- Add the garlic, carrots, celery, and onion to the casserole and cook over moderate heat, stirring frequently, until lightly browned, about 5 minutes. Add the wine and balsamic vinegar and cook over high heat, stirring occasionally, until the liquid has reduced to a thick syrup, about 25 minutes.
- Return the veal shanks to the casserole and add the tomatoes and their liquid, the beef broth, 1 rosemary sprig, 2 tablespoons of the basil and the water. Season with salt and pepper and bring to a boil. Cover partially and cook over low heat, stirring occasionally, until the veal is very tender, about 2 1/2 hours.
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5/5 Total Time 2 hrs 45 minsServings 8
- Season the veal with salt and pepper and dust with flour, tapping off the excess. In a large enameled cast-iron casserole, heat 1/4 cup of the olive oil. Add the veal and cook over moderately high heat until browned all over, about 12 minutes. Transfer the veal to a plate.
- Add the remaining 1/4 cup of oil to the casserole. Stir in the onion, garlic, coriander and fennel and cook over low heat for 5 minutes. Add the wine and boil until reduced to 1/3 cup, 5 minutes. Add the tomatoes and cook over moderately high heat for 5 minutes. Add the stock and rosemary and bring to a boil. Add the veal, cover partially and cook over low heat until very tender, 2 hours.
- Remove the meat and shred it. Boil the sauce until slightly reduced, about 10 minutes. Stir in the meat.
- In a large pot of boiling salted water, cook the pappardelle until al dente. Drain and return to the pot. Add the ragù and toss over low heat until the pasta is coated. Serve with cheese at the table.
VEAL AND EGGPLANT RAGU WITH PAPPARDELLE RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 2 hrsCategory Dinner
- Heat half the olive oil in a large flameproof casserole dish over high heat. Add the veal brisket and cook for 3–4 minutes on each side, or until browned all over. Remove to a plate and set aside.
- Heat the remaining oil in the casserole dish over medium heat. Add the onion, garlic and chilli flakes and sauté for 5–6 minutes, or until the onion has softened. Add the eggplant and cook for 3 minutes, or until well coated. Stir in the tomato paste and wine, scraping the bottom of the dish with a wooden spoon to loosen any cooked-on bits. Add 750 ml (26 fl oz/3 cups) of the stock, the rosemary sprigs and peppercorns and bring to the boil. Return the veal to the casserole. Cover, reduce the heat to very low and simmer for 2–2½ hours, or until the veal is very tender.
- Remove the casserole dish from the heat. Transfer the veal to a plate and leave to rest for 20 minutes. Using two forks, shred the meat into 2 cm (¾ inch) chunks.
- Meanwhile, add another 375 ml (13 fl oz/1½ cups) stock to the casserole dish and season the liquid to taste with sea salt and freshly ground black pepper. Place over medium–low heat and bring to a simmer. Using your hands, separate the pasta strands, then add to the liquid in the casserole. Cook for 8 minutes, or until the pasta is al dente, stirring constantly to stop the pasta sticking to the bottom of the dish; you may need to add a little more stock.
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- Sweat onion in 2 tbsp oil in a saucepan over medium heat for 8-10 minutes or until fragrant. Dust veal with flour. Heat remaining oil in a frying pan over medium-high heat, add the veal and brown for 8-10 minutes, turning occasionally and deglaze pan with white wine.
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