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.
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 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
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 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.
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
EMILY'S VEAL RAGU WITH SOFT POLENTA
Make and share this Emily's Veal Ragu With Soft Polenta recipe from Food.com.
Provided by ImPat
Categories Veal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Lightly dust the veal in flour, shaking off any excess.
- Heat 1 tablespoon oil and 2 teaspoon butter in a large deep frying pan over medium high heat and add half the veal and cook for 30 secons each side or until sealed, remove from the pan and set aside and repeat with the remaining oil, butter and veal and set aside.
- Add the onion to the pan and cook, stirring for 2 minutes over medium heat or until softened and then add the garlic and mushrooms and cook, stirring, for 2 minutes or until mushrooms are slightly softened.
- Add carrot, cinnamon, star anise, stock and tomato paste, and stir until combined.
- Return veal to the pan, bring to the boil, then reduce the heat to low and simmer for 10 minutes or until sauce is reduced and veal is tender and stir in the parsley.
- Meanwhile, to make the polenta. place the milk, stock and water in a large saucepan and bring to the boil over high heat and then reduce the heat to medium and then add the polenta in a thin, steady stream, whisking continuously, until smooth.
- Continue to whisk for 2 minutes or until thickened and stir in the cheese and butter, then season to taste.
- Divide the polenta among bowls, then top with the ragu and serve.
Nutrition Facts : Calories 625.2, Fat 40, SaturatedFat 18.9, Cholesterol 183.3, Sodium 1084.6, Carbohydrate 23, Fiber 2.3, Sugar 6.5, Protein 44
TAGLIATELLE WITH VEAL AND PEA RAGU
Make and share this Tagliatelle With Veal and Pea Ragu recipe from Food.com.
Provided by Terese
Categories Veal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Trim veal of any large bits of sinew or fat and cut into small pieces (about 2cm). Lightly dust the veal with flour and shake off any excess.
- Heat a frying pan on high, add 2 tablespoons of the olive oil and fry the veal until brown all over (be careful not to overcrowd the pan; do it in two batches if necessary). Season with salt and pepper and set aside.
- Heat a heavy-based saucepan and add the remaining oil and butter. When frothing, add the onion and garlic. Cook, stirring, for a couple of minutes before adding the carrot and celery, then season with salt and freshly ground pepper. Cook for about 5 minutes on medium until soft and lightly golden. Add the browned veal, the wine, sage leaves and a quarter of a cup of water. When it comes to the boil, reduce the temperature to a simmer, cover and cook for about 35 minutes (you may need to add just a little more water if there is not enough liquid). If you are using fresh peas, pod them and add them now. Otherwise continue to cook for another 10 minutes or until the veal has become meltingly tender, adding the frozen peas for the last couple of minutes.
- To serve: cook pasta in plenty of salted boiling water until al dente; drain and toss through the veal and pea ragu. Add a knob of butter and a tablespoon of grated Parmesan cheese. Serve immediately, sprinkled with a little parsley, and offer more grated Parmesan on the side.
- Note: This sauce can be made one or two days ahead of time up to the point where you have added and cooked the peas. Then gently reheat and proceed as before.
- If using fresh peas, ensure you either pod them yourself or use ones that have been recently podded, as they quickly become mealy.
Nutrition Facts : Calories 840.9, Fat 27.3, SaturatedFat 9, Cholesterol 202.9, Sodium 320.9, Carbohydrate 93.7, Fiber 6.9, Sugar 7.5, Protein 43.4
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PAPPARDELLE WITH VEAL RAGù RECIPE - GRACE PARISI | FOOD
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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.
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- In a microwave-safe bowl, cover the porcini with 1 cup of water. Cover and microwave at high power for 1 minute, until the mushrooms are just softened. Drain, reserving the soaking liquid. Rinse and chop the mushrooms.
- In a large skillet, heat 2 tablespoons of the oil. Season the veal with salt and pepper and dust with the flour, tapping off any excess. Add half of the veal to the skillet and cook over moderate heat, turning once or twice, until browned, about 8 minutes. Transfer the veal to the pressure cooker. Repeat with the remaining 2 tablespoons of oil and veal.
- Add the carrot, onions, garlic, sage and porcini to the skillet and cook over low heat until slightly softened, about 2 minutes. Add the wine and vinegar and scrape up any browned bits stuck to the pan. Scrape the mixture into the pressure cooker. Add the stock and 1/2 cup of the porcini soaking liquid, stopping before you reach the grit at the bottom. Season lightly with salt and pepper and bring to a boil.
- Cover and close the pressure cooker according to the manufacturer’s instructions. Cook at moderately low heat, maintaining high pressure for 25 minutes. Gently release the pressure by depressing the valve or by running cold water over the top. Transfer the ragù to a bowl and serve over polenta, noodles or crusty bread.
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