Veal Ragu With Campanelle
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
56
Spice
60
Sweetness
42
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Heat a large deep skillet over medium high heat
2
Add oil and veal and brown for 2 or 3 minutes
3
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
4
Deglaze the pan with 1/2 cup white wine, scraping up all the good bits from the bottom of the pan
5
Cook the alcohol out of the wine, 1 or 2 minutes
6
Add broth to the skillet and reduce heat to medium low
7
Stir in tomatoes and bring sauce to a bubble
8
Simmer sauce until ready to serve
9
Add torn basil and wilt the leaves into the hot sauce
10
Remove bay leaf from the sauce
11
Toss hot cooked pasta with 1/2 cup, a couple of handfuls, grated cheese
12
Combine hot pasta and cheese with the veal ragu in a large serving bowl or platter
13
Serve with extra cheese for topping
14
Garnish platter with additional basil tops