Veal Ragu 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 RAGù CANNELLONI



Veal ragù cannelloni image

This is cannelloni, but not like you've seen it before! Good British rose veal is a really smart and sustainable choice of meat that's chronically underused here in the UK and is super-delicious. Although it will be a struggle, it's important to let the cannelloni rest after baking before tucking in - be patient!

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Beef     Mushroom     Pork     Mince     Pasta & risotto     Pasta Bake

Time 3h50m

Yield 8

Number Of Ingredients 21

2 onions
2 sticks of celery
4 cloves of garlic
2 medium leeks
500 g Maris Piper potatoes
½ a bunch of fresh thyme, (15g)
40 g unsalted butter
olive oil
4 fresh bay leaves
500 g minced rose veal
500 g minced higher-welfare pork shoulder
300 ml white wine
1 whole nutmeg, for grating
2 tablespoons plain flour
2 litres semi-skimmed milk
½ teaspoon dried red chilli flakes
500 g stinging nettles
500 g baby spinach
240 g mixed cheese, such as Cheddar, Lancashire, Berkswell
250 g dried cannelloni tubes
200 g button mushrooms

Steps:

  • Preheat the oven to 160ºC/325ºF/gas 3.
  • Peel and finely chop the onions, celery and 2 cloves of garlic. Cut the green part off the leeks (save for making stock or soup), then trim, wash and finely chop the white part. Peel the potatoes and chop into ½cm dice. Tie the thyme sprigs together.
  • Melt half the butter in a large pan on a low heat with 1 tablespoon of oil, then add the onions, garlic, celery, leeks, potatoes, bay leaves and thyme. Cover and sweat down for 15 minutes, or until softened, stirring occasionally.
  • Add all the mince to the pan, breaking it up with a wooden spoon. Turn the heat up to medium-high and cook for 10 more minutes, or until the mince is browned all over, stirring occasionally.
  • Pour in the wine, let it bubble and boil away, then finely grate in half the nutmeg. Stir in the flour for 1 minute, then pour in the milk. Season with sea salt and black pepper, cover with a scrunched-up sheet of wet greaseproof paper and transfer to the oven for 2 hours, or until thickened and beautifully tender.
  • At this stage, the ragù might look like it's split a little, but this is actually what we're looking for - the milk in the sauce creates amazing ricotta-like curds as it cooks.
  • Meanwhile, place a large heatproof baking dish on a medium heat with 2 tablespoons of oil and the remaining butter. Peel, finely chop and add the remaining garlic, along with the chilli flakes, nettles (leaves only - wear gloves to protect your hands while you prep) and spinach - you'll need to work in batches. Cook for 10 minutes, or until softened.
  • Allow to cool, then finely chop and return to the dish, spreading evenly over the base. Once done, divide the ragù in two, freezing one half for another day, once cool.
  • Carefully drain the liquid from the remaining ragù into a bowl through a coarse sieve. Return the ragù to the pan, fish out and discard the thyme stalks and bay, then grate in half the cheese and stir well.
  • Turn the oven up to 180ºC/350ºF/gas 4.
  • Use a piping bag or teaspoon to stuff the cannelloni tubes with the ragù, then arrange on top of the greens. Pour the sieved liquid over the top and grate over the remaining cheese. Trim and finely slice the mushrooms and scatter over the cannelloni.
  • Drizzle with 1 tablespoon of oil, then bake for 40 to 45 minutes, or until golden and bubbling. For added colour, flash the dish under the grill for 5 minutes. Importantly, let it stand for 30 minutes before serving. Delicious with a seasonal salad for added crunch.

Nutrition Facts : Calories 771 calories, Fat 35.5 g fat, SaturatedFat 16.7 g saturated fat, Protein 52.1 g protein, Carbohydrate 57.4 g carbohydrate, Sugar 19.3 g sugar, Sodium 1.8 g salt, Fiber 3 g fibre

RAGU BOLOGNESE



Ragu Bolognese image

This is the real deal, an authentic recipe for a meat sauce.

Provided by Mike Oxsolong

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 3h10m

Yield 6

Number Of Ingredients 12

½ cup extra virgin olive oil
½ cup butter
1 cup minced onion
½ cup minced celery
¼ cup minced carrot
1 pound ground veal
1 pound ground pork
½ pound ground beef
¼ cup finely chopped pancetta bacon
½ cup milk
2 cups tomato sauce
2 cups beef broth

Steps:

  • Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.

Nutrition Facts : Calories 750.5 calories, Carbohydrate 8.8 g, Cholesterol 182.4 mg, Fat 63 g, Fiber 1.9 g, Protein 36.6 g, SaturatedFat 23.5 g, Sodium 990.6 mg, Sugar 5.8 g

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 RAGOUT



Veal Ragout image

In Holland a meat ragout is a common dish. It is a creamy sauce served over cooked rice, pasta, or mashed potatoes. Sometimes it's made with mushrooms, or other vegetables, but often there's meat in the sauce. This version is made with veal. It's very good.

Provided by PanNan

Categories     Veal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 lb veal, for braising
1/2 cup ground veal (purchase from butcher or mince some of the veal purchased for braising & make into little meatballs)
2 cups water
1 teaspoon salt
1 onion
1 large carrot
1/2 cup fresh parsley
1/2 teaspoon thyme (preferably fresh branch or two)
1 bay leaf
1 pinch mace
6 peppercorns
2 cups broth, from braising the veal
3 tablespoons butter
4 tablespoons flour
1 tablespoon lemon juice
2 tablespoons cream

Steps:

  • Brown piece of veal in butter.
  • Add water, salt, whole vegetables, herbs and seasonings and braise until the veal is tender- about 45 minutes.
  • Add the meatballs to the broth and simmer for ten minutes after the temperature returns to the simmer point.
  • Remove solids with a slotted spoon.
  • Discard vegetables, herbs, and seasonings.
  • Slice the veal into small bite size pieces.
  • Make sauce- melt butter, add flour and stir constantly for a few minutes.
  • Gradually add broth.
  • Add meatballs and veal pieces back to the sauce.
  • Add lemon, stir.
  • Add cream, stir.
  • Serve over rice, pasta or mashed potatoes.

VEAL RAGU WITH POTATO GNOCCHI



Veal Ragu with Potato Gnocchi image

The conundrum of perfect potato gnocchi: How can they be so light yet also so soulful and satiating? The accompanying veal ragu, a resonant, warming, slow-cooked variant on the classic Bolognese, was designed for a cold winter night and is worthy of your best bottle of Barbera.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 18

2 cups plus 2 teaspoons coarse salt
2 pounds russet potatoes
1 large egg, beaten
1/2 pound all-purpose flour (about 1 3/4 cups), plus more for surface
3 tablespoons extra-virgin olive oil
4 to 5 pounds veal shanks, cut 1 1/2 to 2 inches thick
Coarse salt and freshly ground pepper
1 medium onion, finely chopped
3 garlic cloves, minced (1 tablespoon)
2 tablespoons tomato paste
2 medium carrots, cut diagonally, 1/4 inch thick
1 celery stalk, cut diagonally, 1/4 inch thick
1 cup dry red wine
2 cups canned pureed tomatoes
2 cups homemade or store-bought low-sodium chicken stock
1 dried bay leaf
5 sprigs thyme
Freshly grated Parmesan cheese, for serving

Steps:

  • Make the gnocchi: Preheat oven to 375 degrees. Spread 2 cups salt on a rimmed baking sheet. Place potatoes on top of salt, and bake until tender, about 1 hour. Let cool slightly, then peel. Press potatoes through a ricer onto a clean baking sheet, and spread loosely. Let cool.
  • Turn potatoes onto a surface, shape into a mound, and form a well in the center. Pour egg into well, add remaining 2 teaspoons salt, and mix with a fork. Add flour gradually, kneading by hand until just combined.
  • On a lightly floured work surface, divide dough into 10 pieces. Roll each into a 1/2-inch-thick rope. Cut ropes into 1/2-inch pieces. Press each piece to make a depression in the center, or press gently against tines of a fork. Arrange on a lightly floured baking sheet in a single layer. Cover with plastic, and freeze for at least 1 hour (or up to 3 months).
  • Make the ragu: Reduce oven temperature to 300 degrees. Heat oil in a large Dutch oven over medium-high heat. Season veal generously with salt and pepper. Working in batches, cook until golden brown, 4 to 5 minutes per side. Transfer to a plate. Reduce heat to medium. Add onion and garlic, and cook until softened, about 4 minutes. Stir in tomato paste, and cook for 2 minutes. Add carrots and celery, and cook for 4 minutes. Stir in wine, bring to a boil, and cook for 1 minute.
  • Add browned veal, tomatoes, stock, bay leaf, and thyme. Bring to a simmer, cover, and transfer to oven. Cook until veal is very tender, 2 1/2 to 3 hours. Using a slotted spoon, transfer veal to a dish, reserving liquid. Skim fat from liquid. Discard bay leaf and thyme. Remove meat from bones, shredding into bite-size pieces. Return to pot. Season with salt and pepper.
  • Bring a large pot of salted water to a boil. Cook a few gnocchi at a time, stirring gently. Cook just until they float, 3 to 4 minutes. Transfer gnocchi to a colander to drain. Divide gnocchi among bowls, toss with ragu, and sprinkle with Parmesan.

VEAL RAGU



VEAL RAGU image

Categories     Pasta     Sauté     Dinner     Fall

Number Of Ingredients 16

1 cup water
1 oz dried porcini mushrooms
1/4 cup EVOO
1 small diced onion
1 small diced carrot
1 celery diced
1/4 cup italian parsley chopped
2 garlic cloves diced
10 oz veal stew meat
1/2 cup pinot wine
2 14 oz can low salt beef broth
1 28 oz can whole tomatoes in juice, drain and chop
2 bay leaves
2 teaspn chopped fresh thyme
1 pd papperdelle
freshly grated parm cheese

Steps:

  • bring 1 cup water and mushrooms to a boil in small pan. remove from heat and let stand 15 min then drain excess liquid but keep it. coarsely chop mushrooms and set mushrooms and liquid aside. heat oil in skillet. add carrot onion celery parsley and garlic and sauté. sauté until tender. add veal and sauté until brown about 5 min. add wine. increase heat to high and boil until wine is almost evaporated. add 1 cup beef broth and boil 10 min. add mushroom liquid. and simmer till almost absorbed. mix in tomatoes with liquid, mushrmns, thyme, and simmer until thickened while adding in remaining beef broth. season with salt and pepper. cook pasta. sprinkle with cheese and a bit of fresh parsley to top.

More about "veal ragu recipes"

GNOCCHI WITH VEAL RAGU RECIPE | RACHAEL RAY IN SEASON
gnocchi-with-veal-ragu-recipe-rachael-ray-in-season image
2018-11-28 Transfer to a paper towel–lined plate and let cool. Remove the nutty, brown butter from heat. Step 3. In a large skillet, heat the oil, two turns of the …
From rachaelraymag.com
Category 30-minute Meals
  • In a small skillet, melt the butter over medium heat. When it foams, add the sage leaves. Fry until golden, about 5 minutes. Transfer to a paper towel–lined plate and let cool. Remove the nutty, brown butter from heat.
  • In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the onion and celery. Cook, stirring often, until softened, about 2 minutes. Add the veal. Cook, stirring occasionally and breaking up the meat with a spoon, until lightly browned, about 5 minutes. Season with salt and black pepper. Add the garlic and white pepper and stir until aromatic, 1 to 2 minutes. Add the wine. Cook, stirring often, until absorbed, about 2 minutes. Add the half-and-half and stock. Reduce heat to medium-low. Add the Gorgonzola and stir until melted into the sauce, about 2 minutes. Reduce heat to low. Let the sauce simmer while you cook the gnocchi.
  • Reduce the heat of the boiling water to medium so it is gently boiling. Salt the water and add the gnocchi. Cook, stirring often, until the gnocchi float to the surface and are just cooked through, about 3 minutes.


PAPPARDELLE WITH VEAL RAGù RECIPE - GRACE PARISI | FOOD & …
pappardelle-with-veal-rag-recipe-grace-parisi-food image
2013-12-07 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 …
From foodandwine.com
5/5
Total Time 2 hrs 45 mins
Servings 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 MINCE RAGù WITH TAGLIATELLE RECIPE | DELICIOUS. MAGAZINE
veal-mince-rag-with-tagliatelle-recipe-delicious-magazine image
2013-04-30 Melt the butter in a large saucepan and gently fry the carrot, onions and celery. Season the veal mince and add to the pan, turning up the heat to …
From deliciousmagazine.co.uk
5/5 (3)
Category Vegetarian Versions of Classic Recipes
Cuisine Italian Recipes
Calories 378 per serving
  • Melt the butter in a large saucepan and gently fry the carrot, onions and celery. Season the veal mince and add to the pan, turning up the heat to brown the meat.
  • Stir through the tomato purée and cook for a couple of minutes. Add the white wine and bubble for 2 minutes, then add the beef stock and milk. Bubble gently for 1½-2 hours, adding more stock if it becomes dry.
  • Stir through a splash of red wine vinegar, then toss through the tagliatelle. Serve with plenty of grated parmesan.


SAVORY VEAL RAGù - THE PERFECT ITALIAN COMFORT FOOD
savory-veal-rag-the-perfect-italian-comfort-food image
2016-01-14 Veal Ragu simmers tender ground veal with garlic, onion, olive oil, capers and aromatic spices for the perfect comfort food. If you are like many, …
From savoryexperiments.com
4.5/5 (21)
Total Time 50 mins
Category Main Course, Main Dish
Calories 482 per serving
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, stirring frequently, until softened, approximately 5 minutes.
  • Add ground veal, season with fine sea salt and pepper, increasing to high heat. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, approximately 8 minutes.
  • Add the white wine to the skillet and boil over high heat until reduced significantly, approximately 5 minutes.
  • Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.


VEAL RAGU » GORDON RAMSAY RESTAURANTS
veal-ragu-gordon-ramsay-restaurants image
2020-05-12 For the ragu sauce: Blend the garlic, onions, carrots, celery and olive oil until smooth. Heat a sauce pan until it is hot, add the mince (no oil) and stir …
From gordonramsayrestaurants.com
Servings 4
Total Time 3 hrs 15 mins


PENNE WITH VEAL RAGù RECIPE - AMANDA HESSER | FOOD & …
2013-12-07 Add the stock, season with salt and pepper and simmer over low heat until the liquid has reduced by three-quarters, about 20 minutes. Step 3. In a large pot of boiling salted water, …
From foodandwine.com
5/5
Servings 6
  • In a large skillet, heat the olive oil until shimmering. Add the veal and sausage and season with salt and pepper. Cook over moderately high heat, stirring occasionally and breaking the meat into walnut-size pieces, until just browned, about 20 minutes. Add the fennel, carrot and garlic and cook until the vegetables begin to soften, about 4 minutes.
  • Add the milk and simmer until reduced by three-quarters, about 5 minutes. Add the wine, tomatoes, tomato paste and marjoram and cook until reduced by half. Add the stock, season with salt and pepper and simmer over low heat until the liquid has reduced by three-quarters, about 20 minutes.
  • In a large pot of boiling salted water, cook the penne until al dente; drain. Add the penne to the veal sauce and cook over moderate heat, stirring to coat the penne with the sauce. Divide the penne among 6 bowls, sprinkle with the reserved fennel fronds and serve, passing the cheese at the table.


TAGLIATELLE WITH VEAL RAGù RECIPE - LA CUCINA ITALIANA
2021-11-01 2. Heat a non-stick frying pan. Add the veal and cook for 4-5 minutes, breaking up with a fork. Add it to the pan with the vegetables. Add the orange juice and broth after 30 …
From lacucinaitaliana.com
3/5 (2)
Category Pasta
Servings 4
Total Time 1 hr 10 mins
  • Heat 1 Tbsp. oil in a large heavy pot over medium-high heat. Add onion, carrots, leek and a bay leaf. Sauté until soft, 10-12 minutes.
  • Heat a non-stick frying pan. Add the veal and cook for 4-5 minutes, breaking up with a fork. Add it to the pan with the vegetables. Add the orange juice and broth after 30 seconds, then cook for 45 minutes.
  • Mix the flour with 1/2 cup water, 1 tsp. oil, salt and nutmeg to form a dough. Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes.
  • Remove the dough from the refrigerator and roll it out to 1/16" thickness. Cut the tagliatelle. Boil for 5-6 minutes in salted water, drain and toss with the ragù. Serve with grated Grana Padano.


VEAL RAGU WITH CAMPANELLE RECIPE | RACHAEL RAY
Preparation. Heat a large, deep skillet over medium-high heat. Add EVOO, two turns around the pan, and veal and brown for 2-3 minutes. Add carrot, onion, garlic and bay leaf, season with …
From rachaelray.com
  • Add carrot, onion, garlic and bay leaf, season with salt and pepper, then cook mixture 4-5 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.


PAPPARDELLE WITH SLOW COOKED VEAL RAGù - RECIPES
Add the pappardelle, bring back to the boil and cook for 5 minutes, until just tender. Separately, shred the veal very finely using two forks, discarding the bones, thick pieces of fat and the rosemary sprigs, but leaving the marrow from each bone. 5. Using some tongs lift the hot pasta straight from its cooking water into the veal tin. Add the ...
From waitrose.com
4/5 (35)
Total Time 2 hrs
Servings 4
Calories 713 per serving


GUSTO TV - VEAL RAGU WITH PAPARDELLE
2015-03-23 Return the sauce to a simmer over medium heat until slightly reduced, about 10 minutes. Stir in the meat, and keep the ragù warm. For the pasta, bring a large pot of cold water to a rolling boil over high heat, and add the salt. Add the pappardelle and cook, stirring occasionally, until al dente, about 3 minutes for fresh pasta.
From gustotv.com
Servings 8
Estimated Reading Time 2 mins
Category Mains


EASY VEAL RAGú WITH RED WINE - FOOD | DRINK | RECIPES
Return the pan to the heat and increase the temperature to high. When hot, add the remaining oil and warm through for a few seconds before adding the veal. Fry for 8-10 minutes, stirring very occasionally, until well browned. Return the onion and celery to the pan and stir in the flour. Add the wine, bay leaves, stock and 250ml boiling water.
From waitrose.com
4/5 (40)
Total Time 1 hr 40 mins
Servings 4
Calories 308 per serving


CREPE MANICOTTI WITH VEAL RAGù RECIPE - SERIOUS EATS
2016-09-29 Mix 1 1/4 cups (300ml) béchamel sauce into veal ragù. In a 9- by 13-inch baking dish, spread 1 cup (240ml) tomato sauce in an even layer. Working with 1 crepe at a time, set a crepe on a work surface and spoon a generous amount of ragù in a line slightly off center. Roll up crepe to form a stuffed tube and carefully transfer to baking dish.
From seriouseats.com
5/5 (2)
Category Crepe, Mains


CROCK POT VEAL RAGU WITH FRESH RICOTTA RECIPE | D’ARTAGNAN
Season veal with salt and pepper; brown lightly, about 2 minutes each side; add to the slow cooker. Drain oil from the skillet and discard. Add the water to the pan and scrape up any browned bits from the bottom of the pan; pour into the slow cooker along with demi-glace, balsamic vinegar, tomato paste, tomatoes and ½ of the tomato liquid, carrot, celery, bay …
From dartagnan.com


STUFFED VEAL RAGU - SAFEWAY
Cook veal for 5 min. or until brown all over. Transfer to plate. Add garlic slices and remaining thyme and cook for 2 to 3 min. Add tomato paste and 1 cook for 1 min. then stir in tomatoes and bring to a boil. Reduce heat to medium-low, return veal …
From safeway.ca


SLOW BRAISED VEAL RAGU WITH RIGATONI - GOOD CHEF BAD CHEF
2021-04-05 Method. In a large pot, heat olive oil on medium heat. Add veal and seal meat until browned. Remove meat and add onion, carrot, celery, bay leaves and garlic in a pot and cook for 5-10 minutes or until soft. Add veal, sage, olives and wine into the pot and simmer for 2-3 minutes. Pour tomatoes into the pot and stir.
From goodchefbadchef.com.au


VEAL BRACIOLE RAGU - ONTARIO VEAL APPEAL
Veal Braciole Ragu Cut: Scaloppini/Cutlets. Change up your pasta routine by serving up these flavourful veal rolls and sauce. Browning the veal helps kick start the flavour of the sauce. Be sure to remove the toothpicks before eating. Print Recipe. Ingredients: 6 small Ontario veal scaloppine cutlets (about 8 oz/227 g) 1/3 cup (75 mL) each chopped fresh parsley and freshly …
From ontariovealappeal.ca


VEAL RAGU RECIPES
2021-05-16 · Savory Experiments have a ground veal ragu recipe with aromatic spices and without the tomato sauce, most commonly featured in a pasta ragu. Use thick pasta to grip onto the sauce. Orecchiette with Veal, Capers and White Wine Recipe. There’s nothing more delicious than orecchiette soaked in a sauce. This veal, capers, and white ...
From tfrecipes.com


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