Veal Carrot And Chestnut Ragoût Recipes

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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



Veal Ragu with Campanelle image

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.

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

ROASTED CARROT AND RED LENTIL RAGOUT

Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation. Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces. This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup. Serve it over rice to temper the heat.

Provided by Molly O'Neill

Categories     dinner, soups and stews, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 10



Roasted Carrot and Red Lentil Ragout image

Steps:

  • Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in 1/4-inch dice.
  • Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice, or as a thick soup.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 855 milligrams, Sugar 10 grams

1 1/2 pounds carrots, peeled
5 tablespoons olive oil
2 1/2 teaspoons kosher salt
Freshly ground black pepper to taste
1 medium onion, sliced thin
3/4 teaspoon ancho chili powder
3/4 teaspoon chipotle chili powder
1/8 teaspoon cayenne pepper
1 cup red lentils
5 cups chicken stock

VEAL, CARROT AND CHESTNUT RAGOûT

Categories     Nut     Vegetable     Stew     High Fiber     Dinner     Meat     Veal     Carrot     Fall     Chestnut     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 10



Veal, Carrot and Chestnut Ragoût image

Steps:

  • Preheat oven to 400°F. Using small sharp knife, cut an X in each chestnut. Place in roasting pan. Bake until tender and shells loosen, about 35 minutes. Cool slightly. Remove hard shell and papery brown skin from each nut. Set nuts aside.
  • Pat veal pieces dry with paper towels. Sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add veal to pot and cook until brown on all sides, about 10 minutes. Using slotted spoon, transfer veal to large bowl.
  • Heat 2 tablespoons oil in same pot. Add onion, garlic and bay leaf. Reduce heat to medium; cover and cook until onion is tender, stirring occasionally, about 5 minutes. Stir in broth and wine. Add veal and any accumulated juices from bowl. Bring to boil. Reduce heat. Cover; simmer 45 minutes, stirring occasionally.
  • Add carrots to stew. Cover and cook until carrots are almost tender, about 25 minutes. Uncover and cook until meat is very tender and liquid is reduced to thin sauce consistency, about 25 minutes longer. Stir in nuts and sage. Simmer until nuts are heated through, about 3 minutes. Discard bay leaf. Transfer ragout to bowl.

18 fresh chestnuts
2 1/2 pounds veal stew meat, cut into 2x1-inch pieces
4 tablespoons olive oil
1 1/2 cups chopped onion
1 1/2 tablespoons chopped garlic
1 bay leaf
2 1/2 cups canned low-salt chicken broth
3/4 cup dry white wine
6 medium carrots, peeled, cut into 1-inch pieces
3 tablespoons chopped fresh sage

SPICED-VEAL-AND-BEEF RAGOUT

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 13



Spiced-Veal-and-Beef Ragout image

Steps:

  • Season each piece of meat with 1/2 teaspoon salt and a few grinds of pepper. In an 8-quart stockpot, warm the oil over medium-high heat. Add the meats and brown on all sides, about 5 minutes for each side. Remove meat and set aside.
  • Add the minced onion, garlic, carrots and half the ginger to the pan. Lower heat to medium. Cook for 8 minutes, stirring occasionally. Stir in allspice, cumin and 1 teaspoon salt and cook for 1 minute.
  • Return the beef to the pot, add the tomatoes and cover. Simmer for 20 minutes. Add the veal and simmer for 1 hour. Add the remaining ginger and the sliced onion and simmer for 30 minutes. The meat should be tender enough to pull apart with a fork.
  • Remove the meat. Continue to simmer the sauce while the meat is cooling. When the meat is cool enough to handle, tear it into bite-size pieces. Return to the pot. Stir in the raisins and season with the remaining salt and pepper to taste. Simmer for 5 minutes. Serve with couscous or pasta.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 17 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 5 grams, Sodium 937 milligrams, Sugar 15 grams, TransFat 0 grams

1 1/2 pounds veal shoulder, in one piece
1 1/2 pounds beef chuck or sirloin tip, in one piece
2 tablespoons kosher salt
Freshly ground black pepper to taste
2 tablespoons olive oil
2 medium onions, 1 minced, 1 sliced thin
6 cloves garlic, minced
2 medium carrots, peeled and minced
1 1-inch piece ginger, peeled and minced
2 teaspoons allspice
2 teaspoons cumin
4 cups canned plum tomatoes, crushed with their juice
3/4 cup black raisins

VEAL RAGOUT

A simple dish that is great served over pasta or rice to catch all of the sauce. From Campbell's Easy Holiday Cooking.

Provided by lazyme

Categories     Veal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11



Veal Ragout image

Steps:

  • In 4-quart Dutch oven over medium-high heat, in hot oil, cook half of the veal until browned, stirring often.
  • Remove; set aside.
  • Repeat with remaining veal.
  • Pour off fat.
  • In same Dutch oven, combine soup, water, wine, lemon juice, rosemary, pepper and garlic powder; add carrots.
  • Heat to boiling.
  • Return veal to Dutch oven.
  • Reduce heat to low.
  • Cover; cook 45 minutes, stirring occasionally.
  • Uncover; add mushrooms.
  • Cook 15 minutes or until slightly thickened and veal is fork-tender, stirring occasionally.
  • If desired, garnish with fresh parsley.

Nutrition Facts : Calories 353, Fat 18.5, SaturatedFat 5.7, Cholesterol 139.5, Sodium 174.3, Carbohydrate 6.1, Fiber 1.6, Sugar 2.7, Protein 33.9

2 tablespoons olive oil
1 1/2 lbs veal, 1-inch cubes
10 3/4 ounces cream of chicken and mushroom soup, this should read creamy chicken mushroom soup
1/2 cup water
1/2 cup dry white wine
1 teaspoon lemon juice
1/2 teaspoon dried rosemary
1/4 teaspoon pepper
1/8 teaspoon garlic powder
3 medium carrots, sliced
1 cup mushroom, halved

VEAL RAGOUT

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



Veal Ragout image

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.

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

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