Veal Ragu With Campanelle Recipes
RAGU BOLOGNESE
this is one of our favorite meat sauces although it is a bit of work. this works well with campanelle or penne to catch the sauce
Provided by chia2160
Categories Veal
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- in a large heavy pot heat oil and butter.
- add onions, celery, carrots, garlic and cook until vegetables are translucent.
- add the meats and stir, cooking until no longer pink 10-15 minutes.
- drain excess fat from pan and return to heat.
- add milk and cook until almost dry, about 10 minutes.
- add tomatoes and herbs and simmer about 15 minutes.
- add wine and broth, bring to a boil.
- lower to simmer, and cook partially covered for 2 1/2 hrs, stirring every 30 minutes.
- season with salt and pepper to taste.
VEAL RAGU WITH GORGONZOLA
Serve with salad of dark greens such as kale or spinach and crusty bread.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Bring the veal to room temperature.
- Heat a Dutch oven or large pot over medium-high heat with the EVOO. Pat dry the veal with paper towels, and add to the pot. Caramelize, brown and crumble the veal. Sprinkle with salt and pepper, the allspice and a few grates of nutmeg. Next add the garlic, carrots, onions, sage and thyme. Cook, partially covered, 8 to 10 minutes, stirring occasionally. Add the tomato paste and stir until fragrant, 1 minute. Add the stock, milk, wine and gorgonzola. Reduce the heat and simmer at a low bubble for 1 hour, stirring occasionally. Cool and store in the refrigerator for a make-ahead meal.
- To serve, heat the ragu over medium heat while you bring a large pot of water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy cooking water before draining. Toss the pasta with the water and half of the sauce. Serve in shallow bowls, topped with the remaining ragu. Pass the grated cheese at the table.
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